Artichokes are a very versatile and typical food of the Roman cuisine tradition, which in Italy can be found on the tables from autumn until early spring.
To cook them together with pasta is a marvel for the eyes, a sweet poem for the palate.
Servings = 4 pax – Prep. Time = 30 minutes – Cooking Time = 10/12 minutes
- 440 gr. whole penne
- 4 artichokes
- 4 sp. extra virgin olive oil
- 30 ml. white wine
- 1 garlic
- pecorino cheese
Once the artichokes have been cleaned and left to soak in water and lemon to prevent them from blackening, cut them into strips of about 1/2 cm.
Stir fry the garlic clove in the oil in a large pan for a few minutes until it becomes golden brown. Add the artichokes and sprinkle with 1 teaspoon of salt.
Cook over medium heat for 5 minutes, then pour over the wine and let it evaporate. Once wine has evaporated, lower the heat, cover with a lid and let the artichokes cook slowly for about 20 minutes.
(If they become too dry you can add a ladle of warm water).
In the meantime, put a large pot with 3 liters of water on the stove; bring it to boil. Pour 1 large spoonful of coarse salt and then throw in pasta.
While pasta is cooking take 1/3 of the cooked artichokes and blend them.
When the pasta has reached 2/3 of the cooking time, drain it keeping the cooking water aside.
Holding the pan with the artichokes on the stove, pour the pasta and the artichoke cream and sauté in the pan adding 3 spoons of the pasta cooking water if needed.
Turn off the stove, sprinkle with plenty of grated pecorino cheese and finely chopped parsley.
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