This recipe is a classic example of how good canned vegetables can be. I have tried this seared artichoke and white bean pasta recipe with frozen artichoke hearts as well and found it to be a little too dry. The artichokes that are canned in brine are better suited for searing because they don’t dry out as much while they caramelize.
The searing process adds not only a pop of color, but also bring out the sweetness of the artichokes beautifully. It takes a little time, so be patient. The end result is a delicious yet simple pasta dinner. Continue reading
