Sprouted Kitchen Spring Noodles Artichokes and Lemons

🥘 Ingredients

• Meyer lemons 2
• olive oil 2 tsp
• sugar 1 tsp
• butter 2 Tbsp
• trimmed endives 2
• garlic 3 cloves
• marinated artichokes 1 jar
• balsamic vinegar 3 Tbsp
• crème fraîche 10 Tbsp
• nutmeg ¼ tsp
• cayenne ½ tsp
• Italian herbs 1 tsp
• orecchietee 12 oz
• grated pecorino 1 ¼ cups
• arugula 3 cups
• dill

1. 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.
2. 2

   In a large sauté pan , add 2 Tbsp butter .
3. 3

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

   Add garlic and endives to warm butter and sauté for 1 minute .
5. 5

   Add marinated artichokes , remaining butter, balsamic vinegar , crème fraîche , nutmeg , cayenne , and Italian herbs .
6. 6

   Chop the lemons into small pieces and add to pan. Keep heat low and cover.
7. 7

   Cook orecchietee according to package instructions. Drain and reserve 1/2 cup of pasta water.
8. 8

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