Artichoke Pasta Recipe for a Worn-Out Wednesday

Of all the foods I’ll willingly heat up a pot of oil for, fried artichokes are at the top of my list. From that first kiss of sizzling oil, the petals crisp, the heart softens and the flavors concentrate, becoming even sweeter and more intense. Steamed artichoke leaves dunked in butter are tidy and wonderful, but the fried version is actually worth wiping down a stove after.

A fried artichoke doesn’t need much to become dinner, but why not put it on some pasta? Andy Baraghani’s minimalist crispy artichoke pasta starts with canned thistles to keep the prep time doable, then needs nothing more than a sprinkling of Parmesan, some garlic and red pepper flakes to round it out. It’s a special meal that is also weeknight-quick and pantry-friendly.

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Crispy Artichoke Pasta

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The surprise collaboration between fennel and apples raises Colu Henry’s sheet-pan chicken way above the average weeknight meal. But it comes together so easily — slice up an apple, a fennel bulb and an onion, then use them as a bed for chicken thighs (or bone-in breasts). The chicken exudes its savory juices as it roasts, coating the mix in schmaltzy goodness. Serve it with a bitter green salad flecked with blue cheese and walnuts like Colu suggests, or maybe try a simple platter of air-fried asparagus. Either make this an exceptional weeknight family meal or a small September dinner for friends.

Another dish that’s ready for company but not fussy is Lidey Heuck’s Italian wedding soup. The mix of meatballs and vegetables “married” with pasta is deservedly enduring, a classic, warming soup that makes a fragrant, light meal on its own. Or serve it before roast chicken or roasted fish for something festive and sustaining.