Sunday, May 15

Recipes from Italy: Artichoke Hearts with Fresh Pasta

As artichoke season is winding to an end in our area, it is only fitting to honor this edible flower with a lovely light spring pasta! Whether you’ve eaten artichokes for years or you’re about to try your first one, this is an easy recipe full of flavor.

Tagliatelle con Carciofi

Serves 4

10-12 artichoke hearts, cleaned & quartered
handful of cherry tomatoes
2 cloves of garlic, skin removed
half a glass of white wine
handful of chopped parsley
3-4 leaves of mint, chopped (optional)
olive oil for sauteing
good extra virgin olive oil for topping
salt & pepper
parmesan cheese
400 grams/ 3/4 lb of long pasta (tagliatelle, spaghetti, etc.)

In a large pan start with low heat, add a quarter cup of olive oil and toss in garlic cloves whole. Turning freq. until they start to have color.
Turn the heat up, add in your artichoke hearts, season with salt & pepper. Sauté for a minute or two. Add in your white wine & half the amount of water. Bring to a simmer, lower heat, cover the pan. Allow to simmer 15-20 minutes until you slip a knife easily into the artichoke hearts.
Remove the lid. Cook off any excess liquid, leaving the pan with a little bit of liquid and throw in your tomatoes. After 5-6 minutes (once the tomatoes have cooked down a bit). Add parsley & mint. Taste & adjust the seasoning. Toss with al’dente pasta,  a good handful of parmesan cheese, and a generous drizzle of good olive oil atop.
Note; If you want, for a bit more flavor, you can put in a few slices of chopped prosciutto or cream to add richness.

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