Sprouted Kitchen Spring Noodles Artichokes and Lemons

🥘 Ingredients

• Italian herbs
  1 tsp
• Meyer lemons
  2
• arugula
  3 c
• balsamic vinegar
  3 Tbsp
• butter
  2 Tbsp
• cayenne
  1/2 tsp
• crème fraîche
  10 Tbsp
• dill
• garlic
  3 cloves
• grated pecorino
  1.25 c
• marinated artichokes
  1 jar
• nutmeg
  1/4 tsp
• olive oil
  2 tsp
• orecchietee
  12 oz
• sugar
  1 tsp
• trimmed endives
  2

🍳 Cookware

• knife
• large sauté pan

1. 1

   Slice Meyer lemons into 1/4" rings. Remove seeds with knife . Toss slices with olive oil and sugar . Grill over medium heat, the set aside.

   Meyer lemons: 2, olive oil: 2 tsp, sugar: 1 tsp
2. 2

   In a large sauté pan , add 2 Tbsp butter .

   butter: 2 Tbsp
3. 3

   Slice trimmed endives lengthwise, discarding the core, then slice in 1/4" half moons.

   trimmed endives: 2
4. 4

   Add garlic and endives to warm butter and sauté for ⏱️ 1 minute .

   garlic: 3 cloves
5. 5

   Add marinated artichokes , remaining butter, balsamic vinegar , crème fraîche , nutmeg , cayenne , and Italian herbs .

   marinated artichokes: 1 jar, balsamic vinegar: 3 Tbsp, crème fraîche: 10 Tbsp, nutmeg: 1/4 tsp, cayenne: 1/2 tsp, Italian herbs: 1 tsp
6. 6

   Chop the lemons into small pieces and add to pan. Keep heat low and cover.
7. 7

   Cook orecchietee according to package instructions. Drain and reserve 1/2 cup of pasta water.

   orecchietee: 12 oz
8. 8

   Mix cooked pasta, artichoke sauce, and grated pecorino . Add arugula and dill .

   grated pecorino: 1.25 c, arugula: 3 c, dill