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October 12, 2020
Hello Dear Customers,
Every once in a while, culinary inspiration strikes home. I'm sure you know what I mean. Last night, it came in the form of a one-pot pasta -- with artichoke hearts and chopped mugwort leaves.
I had read about using mugwort in an artichoke gratin so I thought this might work. And it did. It was complex and sophisticated and something you could serve to guests (when we're able to have them!) -- or family. Even my four-year-old grandson loved it.
1 pound spaghetti
1 pound cherry tomatoes, halved
1 can (13 oz) artichoke hearts or bottoms in water, coarsely chopped
2 lemons zested
1/4 cup plus 3 TBS canola oil
2 Tsp kosher salt
3 heaping TBS chopped mugwort leaves (no stems)
1 bunch kale or spinach, leaves only washed and chopped
Parmesan for serving
As always, I balanced the Omega-3s in this recipe by using canola instead of olive oil. By the way, mugwort (Artemisia vulgaris) is still growing strong in my part of the world. Much of it has gone to seed, but because it spreads by rhizomes, fresh green leaves are usually readily available.
Place spaghetti, tomatoes, artichokes, zest, and salt in a large dry shallow pan. I used a large cast-iron skillet and broke some of the pasta so it all lay flat in the pan.
Carefully pour 1 quart boiling water over the ingredients. Cover and bring to a boil. Uncover and simmer for about 6 minutes, using tongs or some other tool to move the pasta around so it doesn't stick. Add the kale or spinach and the chopped mugwort and cook until the remaining liquid has been reduced to a sauce and the pasta is cooked through. Taste and season with salt and pepper. Serve with Parmesan.
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