Penne pasta with artichokes is a simple and very tasty first course, a vegetarian pasta typical of Roman cuisine that enhances the flavor of artichokes.
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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.
For today’s recipe, I chose Wholemeal Penne Pasta. This way, eating pasta will be healthier and more digestible. And plus, no sense of guilt!
How to Clean Artichokes
Cleaning the artichokes to make today’s recipe may be the most laborious and stressful part.
Therefore, some time ago I made a video explanation with all the steps to clean and prepare your fresh artichokes in the best possible way.
Check out how easy can be to clean artichokes with this method: How to Clean Artichokes.
What you need to make Penne pasta with Artichokes
One of the best things about this recipe is that you prepare it with a few simple ingredients.
Furthermore, the procedure, once the artichokes are cleaned, is so simple that you can do it with your eyes closed!
Here everything you need:
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 the wine has evaporated, lower the heat, cover with a lid and let the artichokes cook slowly for about 20 minutes (If artichokes become too dry, add a couple of 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 the 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. Add 3 more spoons of the pasta cooking water if needed.
Turn off the stove, sprinkle with plenty of grated pecorino cheese and finely chopped parsley.
Are you an Artichokes Lover?
If you, like me, love the sweet and bitter taste of artichokes, be sure to try some of these fantastic Italian recipes:
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