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Farfalle with Ricotta and Artichokes

17/11/2023

I can help you with the recipe for Farfalle with ricotta and artichokes. It’s an elegant spring dish that combines the sweetness of artichokes with the creaminess of ricotta. Here’s how to prepare it:

Ingredients

  • 350 g of farfalle (or any short pasta of your choice)
  • 200 g of fresh ricotta
  • 4 fresh artichokes
  • 1 lemon (to prevent artichokes from browning)
  • 2 cloves of garlic
  • A bunch of fresh parsley
  • 50 ml of white wine (optional)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving
  • Pasta cooking water

Preparation

  1. Start by cleaning the artichokes: remove the tougher outer leaves, cut off the tips, and remove the inner hairs if there are any. Cut them into wedges and place them in a bowl with water and lemon juice to prevent browning.

  2. Boil a pot of salted water for the pasta. When it boils, cook the farfalle until al dente.

  3. In the meantime, in a large skillet, heat a drizzle of olive oil and cook the garlic cloves until golden. Remove the garlic and add the drained artichokes from the lemon water.

  4. Sauté the artichokes for a few minutes, then if you’re using wine, add it and let it evaporate. Add some water and cover with a lid, letting the artichokes stew until they are tender. You can add more water if necessary.

  5. Once the artichokes are cooked, add the ricotta and mix well, letting it become creamy, diluting it with a bit of the pasta’s cooking water to make the sauce more velvety.

  6. Drain the farfalle and add them to the skillet with the ricotta and artichoke sauce. Mix well to flavor the pasta.

  7. Serve the farfalle with ricotta and artichokes sprinkled with fresh chopped parsley, freshly ground black pepper, and grated Parmesan cheese to taste.

Curiosity

Farfalle are a type of pasta that, thanks to their shape, trap the sauce very well. Artichokes are widely used in Italian cuisine and are rich in antioxidants, perfect for spring pasta dishes. Remember that when working with artichokes it’s important to have protected hands and a clean work environment, as they can easily brown and stain surfaces and fingers.

Farfalle with Ricotta and Artichokes