julienned (approximately 8 to 10-inches in length or ~ 2 cups
peel if desired
but I do not)
water
to soak burdock
1 tablespoon olive oil
1 shallot
finely chopped
4 garlic cloves
finely chopped
1 lemon
zest of
12 cup marinated artichoke hearts
chopped
2 cups frozen peas
14 cup fresh basil
12 cup chicken broth or 12 cup vegetable broth
3 tablespoons butter
crushed red pepper flakes
to taste
balsamic vinegar
to taste
salt and pepper
to taste
pecorino romano cheese
to serve
Instructions
Soak julienned burdock in enough water to cover plus 1-2 tsp balsamic vinegar for at least 30 minutes.
Cook and strain pasta.
Drain the burdock.
Heat a large frying pan over medium-high heat and saute shallots, garlic, lemon zest and burdock in the olive oil until shallots and garlic are softened and lightly golden.
Add artichoke hearts, peas, basil and butter and continue to cook for about 5 more minutes.
Add broth and a splash of balsamic vinegar and cook at a quick simmer until sauce is slightly thickened, about 5 more minutes.
Add salt, pepper and pepper flakes to taste.
Combine with pasta in a large bowl or pot or serve over pasta.
Serve with a little more balsamic vinegar if desired and pecorino-romano cheese.