---
comments: true
tags:
  - mediterranean
---
# :spaghetti: Sprouted Kitchen Spring Noodles Artichokes & Lemons

![Sprouted Kitchen Spring Noodles Artichokes and Lemons][2]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 1 minutes |

## :salt: Ingredients

- :lemon: 2 Meyer lemons
- :olive: 2 tsp olive oil
- :candy: 1 tsp sugar
- :butter: 2 Tbsp butter
- :leafy_green: 2 trimmed endives
- :garlic: 3 cloves garlic
- :deciduous_tree: 1 jar marinated artichokes
- :sake: 3 Tbsp balsamic vinegar
- :rice: 10 Tbsp [crème fraîche][1]
- :chestnut: 0.25 tsp nutmeg
- :hot_pepper: 0.5 tsp cayenne
- :herb: 1 tsp Italian herbs
- :spaghetti: 12 oz orecchiette
- :cheese_wedge: 1.25 cups grated pecorino
- :leafy_green: 3 cups arugula
- :herb: some dill

## :cooking: Cookware

- 1 knife
- 1 large sauté pan

## :pencil: Instructions

### Step 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.

### Step 2

In a large sauté pan, add 2 Tbsp butter.

### Step 3

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

### Step 4

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

### Step 5

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

### Step 6

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

### Step 7

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

### Step 8

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

[1]: <../ingredients/crème-fraîche.md>
[2]: <../assets/images/sprouted-kitchen-spring-noodles-artichokes-and-lemons.jpg>