If you want to see how much a raw ingredient can be transformed by roasting, try a fresh vegetable. Slice it, drizzle with oil and blast in the oven at high heat. Your bright, crisp produce is now brown at the edges, soft at the center and deeply, elaborately flavorful.
But roasting can bring out some of those same qualities in canned and frozen vegetables, too — particularly artichoke hearts, which gain a concentrated, almost herbal flavor from a stint in a 425-degree oven.
Naz Deravian puts such burnished artichoke hearts to good use in her recipe for lemon spaghetti with roasted artichokes. While the artichoke hearts are working their magic in the oven, you work some of your own at the stovetop by boiling the pasta and whisking together a simple, tangy sauce with Parmesan, olive oil and plenty of fresh lemon juice and zest. The process is even faster with an air fryer, if you have one, saving you from heating up the oven, your kitchen and yourself, which is a trick I think all of us can use this month.
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Lemon Spaghetti With Roasted Artichokes
More food for thought
Chilled cucumber soup with avocado toast: I turn to this cold, creamy soup all summer long, whirling cucumbers, herbs and buttermilk in the blender until smooth, green and tangy. Top it with corn kernels and serve with avocado toast to add a sweet and juicy crunch. On the hottest days, though, I skip the corn and toast and sip it straight from a glass, letting its icy savoriness cool me down without ever having to chew.
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The post It’s Always the Season for Lemon Spaghetti With Roasted Artichokes appeared first on New York Times.
