2small cans (14 oz each)(450grams drained)artichoke heartsquartered
½cup(70grams)olivespitted
1teaspoonsalt
¼teaspoonblack pepper
1tablespoon(15grams)lemon juiceoptional
¾cup(75grams)grated parmesanor dairy-free cheese
¼cup(60grams)water
3tablespoons(20grams)parsleyfinely chopped
2tablespoons(20grams)pine nutstoasted, optional
Warm up the olive oil in a large skillet. Add finely chopped shallots and fry gently for 2 minutes. Add gratedgarlic, olives, quarteredartichokehearts, salt, blackpepper, and cook for 5 minutes, stirring often.
Add freshly squeezed lemonjuice (optional) and cook for one more minute until the liquid has evaporated.
Transfer half of the artichoke-olives mixture to a foodprocessor, add grated parmesan, water, and blend until you have a creamy pesto-like sauce.
Transfer sauce to pan with artichokes and wait for the pasta to cook.
Cook pasta al dente in a large pot of salted boiling water per package instructions. Reserve one cup of pasta water, drain pasta, and add it to the pan with the sauce.Tip: you can boil and cook the pasta while you make the sauce.
Add ½ cup of reserved pasta water and finely chopped parsley. Toss on medium heat till fully coated in the sauce.Add more parmesan, olive oil, salt, pepper, and reserved pasta water if needed.
Serve immediately as is, or top with toasted pinenuts, mintleaves, and a drizzle of olive oil.