Pasta with Baby Artichokes, Mascarpone, and Hazelnuts

Name: Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
Yield: 4 servings
Ingredients: 12 ounces fresh lasagna sheets (about 8x6 inches); All-purpose flour (for surface); 1 lemon, halved; 1 pound baby artichokes (about 8); 3 garlic cloves, crushed; 2 bay leaves; ¼ cup plus 3 tablespoons olive oil; Kosher salt; ¾ cup blanched hazelnuts; 2 tablespoons finely chopped marjoram or oregano; 1½ teaspoons Aleppo-style pepper; 1 cup mascarpone; 1 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice

By Andy Baraghani

March 21, 2017

Image may contain Food Food Presentation Cutlery Fork Plate Bread Pancake and Egg

Gentl & Hyers

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of two globe artichokes.

Recipe notes

Sun Gold Tomato Pasta With Pistachio Gremolata

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Cold Matcha Noodles

Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.

Vegetarian Italian Wedding Soup

A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.

Cashew Chicken and Asparagus Stir-Fry

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

Smoky Brown-Butter Pasta

Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.

Pasta Primavera

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.

Blended Pastina Soup

A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.

Green Pasta e Fagioli

This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.