I made this dish last night for dinner. It came out delicious. It is nice and not too heavy now that the warmer weather is upon us. If you are not a huge fan of pepper you can reduce the amount I used by half. For the white wine I used a Chardonnay, but any type of white wine can be used in the recipe.
1/4 cup of ground pepper
1 package of Pappardelle pasta
12-15 artichoke hearts, cut into small chunks
6 garlic cloves, minced
4 cups of white wine
1 teaspoon of salt
1/8 cup of flour
3 Tablespoons of Olive Oil
Take the 6 lemons and place them in the microwave for 15 seconds. This will allow your lemons to give you more juice. Next half the lemons and squeeze the juice into a small bowl. Do not discard the now juiced lemons as they will be put in the water with the pasta. Add the pepper to the lemon juice and whisk together. Set it aside.
Take 4 quarts of water in a pot and add the juiced lemons and a teaspoon of salt. Bring to a boil. Cook the pappardelle pasta per the package directions (To make perfect al dente pasta cook it a minute or two under the time the package says to cook it to). Once the pasta is cook drain it and place it in a bowl. Take the lemon-pepper mixture and dump it over the pasta. Mix so that all of the pappardelle is coated. Let sit for 1-3 hours.
After your pasta has marinated, take the white wine and heat it until a slight boil over medium-high heat, about 5-10 minutes. Add in the flour and reduce heat to a simmer. Cook for an additional 10 minutes, stirring frequently. The sauce should be slightly thick. Set it aside.
Next take the olive oil and heat in a large pan over medium-high heat. Add the artichokes and garlic and cook for 15 minutes stirring frequently. Be careful not to burn the garlic. Add the marinated pasta and white wine sauce to the pan. Cook for an additional 5 minutes. Serve immediately with a lot of grated parmesan cheese.