artichoke pasta
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Loading...Artichoke Pasta is the practical demonstration that a simple pasta with vegetables can become a real "delicacy". The only effort is to clean the artichokes, after which this recipe practically cooks ... by itself! A healthy, vegetarian dish with great character because artichokes are just that: a delicious treasure chest of flavor that just waits to invade your plate!
Ingredients
- Artichokes 6
- Pasta 400gr
- Garlic 2 clover
- Peperoncino 1
- Salt
- Extra Virgin Olive Oil
- Nepitella or Oregano to garnish
Instructions
First, devote yourself lovingly to cleaning the artichokes: wash them and cut the stem about 2 centimeters from the heart. Then remove most of the hard, leathery outer leaves by tearing them off with your fingers. In this way you will bring to light the central leaves that will appear more tender, clear and delicate
With the help of a sharp knife, cut the upper part of the leaves neatly, about 2 centimeters from the ends and remove all the leaves that, after this cut, will not be cut cleanly: it means that they are not tender enough. Don't be sorry if after all this your beautiful and expensive artichoke will be reduced by half, or even by a third: better throw the hard leaves first, rather than find them on the plate
After having cleaned it, immediately immerse the artichoke in water and lemon to avoid it to oxidize and become dark. Then cut it in half and then into thin strips
Put plenty of extra virgin olive oil, two cloves of garlic and a chilli pepper in a pan. When the garlic is golden, add the artichokes and salt immediately
Cook for about 20 minutes, until the tips of artichoke strips begin to brown and become crisp. If necessary, add a little water from cooking the pasta
Boil plenty of water, add salt and cook the pasta. When it is ready, transfer it directly to the pan without draining it, helping yourself with a slotted spoon. Season the pasta in the artichokes by mixing it thoroughly
Serve with a few leaves of mint (wild mint - nepitella) or oregano and a drizzle of oil
Notes
Choosing artichokes is not easy: unfortunately they can hide an unpleasant surprise inside: that "beard" of filaments that grows right in the center of the vegetable and that is revealed to our eyes only after cutting them. I choose my artichokes by touching them: they must be firm, hard. Then I smell them: I want to smell a light iron smell (not pleasant but indicative of freshness). Finally, I trust my aesthetic sense: the artichoke I'm choosing must be beautiful, super beautiful: a design miracle… natural!
ItalianCookingTips
Artichokes taste better the next day! I advise you to cook a large quantity (I have reached 15 artichokes) and then use part of it for your pasta and part, subsequently, as a tasty side dish for meat or fish.
ItalianCookingTips
Never forget to immerse the artichokes, after cleaning them, in water and lemon. That way they don’t darken (just like apples) and retain the taste
ItalianCookingTips
Choosing artichokes is not easy. Touch it: it must be firm and hard. Smell it: it must have a slight earthy and ferrous scent. Look at it: it must be beautiful, lush, elegant and with a thousand streaks from green to violet!
ItalianCookingTips
As a good Roman, I am proud of my artichokes and I don’t mind getting my hands dirty when I clean them. However, if you have had a manicure recently, I recommend that you use latex gloves so you don’t end up with blackened fingertips and nails for a couple of days.
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