Creamy mafalde with sautéed artichokes, charred lemon and ricotta with toasted almonds

Instructions

1. 1

   Bring a large pot of water to a boil and add half of the salt. Cook the mafalde according to package directions until al dente. Before draining, reserve 180 ml (3/4 cup) of the pasta water.

2. 2

   Meanwhile, heat a large skillet over medium heat. Add the sliced almonds and toast for 2 to 3 minutes, stirring often, until golden and fragrant. Remove and set aside.

3. 3

   In the same skillet, add 2 tbsp olive oil and the butter. Add the shallot and cook for 3 to 4 minutes until soft and lightly golden. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the artichoke hearts and sauté for 5 to 6 minutes so they brown around the edges. Season with a pinch of salt and the black pepper.

5. 5

   Push the artichokes to one side of the skillet. Add 1 tbsp olive oil and the 2 thin lemon slices. Cook for 1 to 2 minutes per side until the lemon is lightly charred and caramelized. Remove any seeds and finely chop the cooked slices.

6. 6

   In a bowl, mix the ricotta, Parmesan, lemon zest, 2 tbsp lemon juice, and 60 ml (1/4 cup) of the reserved pasta water until smooth and creamy.

7. 7

   Lower the heat on the skillet. Add the drained pasta to the artichokes, stir in the ricotta mixture, and gradually add more pasta water, tossing for 1 to 2 minutes until a creamy sauce coats the pasta. Add the chopped charred lemon.

8. 8

   Add the chopped parsley and half of the toasted almonds. Taste and adjust with the remaining salt if needed.

9. 9

   Serve immediately with the remaining almonds on top and, if desired, a little extra Parmesan. If you want to warm the plates before serving, place them in a 200°F (95°C) oven for 5 minutes.