Pasta with Artichokes

A delicate and flavorful pasta dish featuring tender artichokes sautéed with garlic and olive oil. Simple ingredients come together to create a classic springtime meal.

Portata first course

Cucina napoletana

Keyword pasta with artichokes, artichoke pasta, spring pasta, vegetarian pasta, Italian pasta recipe, pasta ai carciofi

Preparazione 20

Cottura 25

Tempo totale 45

Calories 430kcal

Ingredienti

4 large artichokes
320 g spaghetti linguine, or mezzi paccheri
3 tbsp extra virgin olive oil
2 garlic cloves
50 ml dry white wine
50 g grated Parmigiano Reggiano
Fresh parsley chopped
1 lemon
Salt to taste
Black pepper to taste

Istruzioni

Clean the artichokes by removing the tough outer leaves and trimming the stems.
Cut the artichokes into thin slices and place them in water with the juice of the lemon to prevent discoloration.
Heat the olive oil in a large skillet and lightly brown the garlic.
Drain the artichokes and add them to the skillet.
Cook for 5 minutes, then add the white wine and let it evaporate.
Cover and cook over low heat for about 15 minutes, adding a little water if necessary, until the artichokes are tender.
Cook the pasta in plenty of salted boiling water until al dente.
Reserve a cup of the cooking water and drain the pasta.
Add the pasta to the skillet with the artichokes and toss well, adding a little cooking water if needed.
Stir in the grated Parmigiano, parsley, and black pepper.
Serve immediately.

Note

For a richer version, add a handful of diced pancetta or a few sautéed shrimp. In some families, a little pecorino is used instead of Parmigiano.