Sunday Butter: Preserved Artichoke

with fresh bucatini.

After eating and cooking thousands of meals across the globe, I have landed upon a singular truth - nothing beats bread & butter.

Butter is a blank canvas. A beautiful white space in which you may paint your strange desires, utilize wild ingredients, and work within the season.

I will share my favorite butter recipes and bread pairings every week: no measuring, no long preamble, just the best combinations. Please enjoy.

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Preserved Artichoke Butter

The Elements

• Preserved Artichokes (in a jar)

• Lemon (zest and juice)

• Extra Virgin Olive Oil

• Butter (room temp)

• Finishing Salt (to taste)

• Pairing: Bucatini Pasta

The Guide

Chop the artichoke (or blend in a food processor). Zest and squeeze the lemon. Combine with the tempered butter. Add the olive oil and salt, to taste.

Cook your pasta to al dente. Add herbs and parmesan, if desired. Enjoy!

Even simpler - put it on top of fresh bread. Or eat with a spoon, like I do.