Conchiglie with Golden Artichokes, Lemon Butter, Mint and Almond Pangrattato

Instructions

1. 1

   1. Bring a large pot of water to a boil and add the salt. Cook the conchiglie according to the package directions until al dente, usually 9 to 11 minutes. Before draining, reserve 180 ml (3/4 cup) of the pasta cooking water.

2. 2

   2. While the pasta cooks, pat the artichoke hearts very dry with paper towels and quarter them if large. Heat a wide skillet over medium-high heat with 1 tablespoon olive oil and 20 g butter. Add the artichokes and sear for 6 to 8 minutes, stirring only occasionally, until the edges are deeply golden. Season with a pinch of salt and some black pepper.

3. 3

   3. In a small skillet, add the remaining 1 tablespoon olive oil and 20 g butter over medium heat. Add the sliced garlic, sliced almonds, and breadcrumbs. Cook for 3 to 5 minutes, stirring constantly, until the crumbs are golden and the almonds are toasted. Remove from the heat and add half of the lemon zest. Set this crunchy pangrattato aside.

4. 4

   4. Reduce the artichoke skillet to medium heat. Add the remaining 30 g butter and the minced garlic. Cook for 30 to 60 seconds until fragrant, without letting it burn. Pour in the lemon juice and 120 ml (1/2 cup) of the reserved pasta water, stirring to create a light, glossy sauce.

5. 5

   5. Add the drained pasta to the skillet with the artichokes. Stir in the grated Parmesan, the remaining lemon zest, and the chopped mint. Toss vigorously for 1 to 2 minutes, adding the remaining pasta water little by little if needed, until the sauce clings to the conchiglie.

6. 6

   6. Taste and adjust with more salt and pepper if needed. Divide the pasta among warm plates and finish each serving with the almond pangrattato on top. Add extra Parmesan at the table if desired.

7. 7

   7. Optional for keeping the pasta warm without drying it out: place the plated pasta in a preheated oven at 80°C / 175°F for 2 to 3 minutes before serving, or warm the empty plates at that temperature and then plate the pasta.