Pine nut, burnt butter & sage bucatini served with preserved artichoke hearts
Sophia Lindop, in her book Season’s Bounty, calls these Artichoke bottoms, but in some weird form of Victorian prudery, I prefer calling them, a more genteel, Artichoke Hearts. Whatever you call them, the dish is delicious and a perfect partner to my wine recommendation.
Difficulty – easy
Preparation time – 20 minutes
Cooking time – 12 minutes
50 g pine nuts
4 T (heaped) parsley, chopped
2 T sage, chopped
400 g can artichoke hearts, drained and halved
100 g butter
500 g bucatini (can be substituted with spaghetti)
3 T salt
Freshly milled black pepper to serve
Melt the butter in a heavy-bottomed saucepan. Allow it to simmer until the butter is clear and has turned brown. Add the pine nuts and cook over a medium heat until they turn golden brown. Add the drained artichoke hearts and fry them in the butter until they turn brown. Add the parsley and the sage and turn off the heat. Leave the saucepan on the stove to keep warm.
Bring 2 litres of water to the boil. Add the salt. Add the bucatini and make sure it doesn’t clump together by using a fork to separate. Cook for about 12 minutes or until al dente. Drain and place the pasta back into the pot. Add the butter mixture to the pasta immediately and toss to make sure that the pasta is lubricated. Serve immediately.
Michael’s wine recommendation – CLICK HERE