Name: Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
Yield: 4 servings
Ingredients: 12 ounces fresh lasagna sheets (about 8x6 inches); All-purpose flour (for surface); 1 lemon, halved; 1 pound baby artichokes (about 8); 3 garlic cloves, crushed; 2 bay leaves; ¼ cup plus 3 tablespoons olive oil; Kosher salt; ¾ cup blanched hazelnuts; 2 tablespoons finely chopped marjoram or oregano; 1½ teaspoons Aleppo-style pepper; 1 cup mascarpone; 1 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice

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Gentl & Hyers

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of two globe artichokes.

Recipe notes