As the bulbs and trees start to bloom up here in New England, we’re all starting to get excited about summer fruits and vegetables. One of my favorites, which also happen to have a bad rap, are Brussel sprouts. I am taking a stab at growing these this year, so look for lots of recipes later this summer as I try to find creative and tasty ways to eat them.

In general, I find that these little cabbages pair well with lemony or vinegary sauces. But they’re great with just a little butter, garlic, and salt. In this recipe I’ve tried to move them from being relegated to a side dish and make them the star of a pasta dish for lunch. If I wasn’t eating it for lunch at work, I might pair it with a dry white wine.

Ingredients

• 25-30 Brussel sprouts with small, compact heads
• 1 can artichoke hearts, quartered
• 1/4 C raw pine nuts
• 1/4 C fresh tarragon, chopped
• 4 cloves garlic, sliced
• 2 T olive oil
• 2 T butter
• 1 t paprika
• 3 lemons, juiced
• Salt, to taste
• 4 servings of cooked pasta, I used shells here, but any short pasta would do well

Directions

The trick with Brussel sprouts is to cook them enough to take away their bitter edge, but not so much that they turn into a mushy mess. Microwaving them before you cook them helps. Start by rinsing them, cutting off the ends, and slicing lengthwise. Put in a microwave safe bowl with a little water, covered slightly. Microwave for about 4-5 minutes, stirring them every minute or so.

Strain the water from the sprouts. Heat the olive oil in a wide pan to medium high heat. Put the sprouts in the pan and distribute evenly. Salt the sprouts with a pinch or two of salt, to your taste.

Let the sprouts cook uncovered for a few minutes. Do not stir. Allow them to start to get a little brown on one side and then stir. Use tongs to get as many of them flipped to the other side as possible. Salt again and let the other side start to brown.

When both sides are getting brown and the sprouts are starting to get softer (but again, not mushy) add the garlic and pine nuts on top of them, letting the ambient heat start to cook them. After a minute or two, mix the garlic and pine nuts so that they touch the pan.

Add the tarragon and mix thoroughly.

When the garlic is cooked and the pine nuts are starting to brown, add the artichoke hearts, butter, paprika, and lemon juice. Add more salt to taste if necessary.

Mix in the cooked pasta and serve. Add a little fresh parmesan cheese on top with a little cracked pepper.