Annabelle Breakey
Ground almonds take the place of pasta’s usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they’re crisp but not chewy.
This recipe, and others like it, can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”
Combine lemon zest and juice from 1 lemon in a large bowl with the garlic, pepper, 3/4 tsp. salt, the oil, and roasted peppers.
Put juice from remaining lemon in another large bowl, half full of water. Pull off and discard outer leaves from 1 artichoke at a time, down to tender, pale centers. Cut off and discard thorny tips, trim stems, and drop into lemon water.
Slice 1 artichoke at a time paper-thin lengthwise, using a mandoline or knife, and stir as cut into pepper mixture. Let stand about 30 minutes.
Meanwhile, cook pasta as package directs in a large pot of salted boiling water. Drain pasta, saving 1 cup pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup almonds. Mix in a little pasta water if needed for a looser texture. Serve with remaining almonds and season with salt to taste.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.