This fresh and bright Roman artichoke-inspired pasta is a perfect herby, garlicky antidote to the richness of the holiday season. It pairs beautifully with seafood and makes a quick-and-easy addition to your Christmas eve table.
In a medium skillet, heat 1-2 tablespoons oil over medium-high. Add the breadcrumbs, season with salt and combine well. Cook, stirring often, until golden, about 5 minutes. Turn off the heat and stir in the lemon zest. Transfer to a bowl and set aside.
In a saute pan or Dutch oven, warm the remaining oil and 2 tablespoons butter over medium heat. Add the shallot, garlic, and Aleppo and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the artichokes, season with salt and pepper, and cook until warmed, 3 minutes.
Turn the heat to medium-high. Add the wine and simmer until reduced by half, 3 minutes. Turn off the heat.
Cook the pasta in well-salted water until 2 minutes shy of al dente. Transfer to the pan with the artichokes, along with 1 cup cooking water. Cook over medium-high heat, tossing constantly, until the water thickens, 2 to 3 minutes.
Turn off the heat. Stir in the lemon juice, remaining butter, herbs, and cheese until saucy. Serve, topped with plenty of breadcrumbs.
