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Orecchiette with Artichokes

17/11/2023

Orecchiette with artichokes is a simple and tasty dish, perfect for appreciating the delicate flavor of the artichoke. Here is the recipe for about 4 servings:

Ingredients

  • 320 g of orecchiette (typical pasta from Puglia)
  • 4 fresh artichokes
  • 2 cloves of garlic
  • Juice of 1 lemon
  • 50 ml of dry white wine
  • 50 g of Parmesan or Parmigiano, grated
  • Fresh parsley, as needed
  • Salt, as needed
  • Black pepper, as needed
  • Extra virgin olive oil, as needed
  • Pasta cooking water, as needed

Preparation

  1. Clean the artichokes by removing the toughest outer leaves, cutting off the spiny tips, and removing the inner fuzz if present. Cut them into wedges and place them in a bowl with water and lemon juice to prevent them from browning.

  2. Bring a pot of generously salted water to a boil to cook the orecchiette.

  3. In the meantime, in a wide pan, sauté the garlic with extra virgin olive oil until golden. You can choose to remove the garlic at this point or leave it for a stronger flavor.

  4. Drain the artichokes from the acidic water and add them to the pan, sautéing for a few minutes.

  5. Deglaze with white wine and let the alcohol evaporate; then lower the heat, cover with a lid, and cook for about 10-15 minutes, adding a bit of water if necessary. The artichokes should become tender but not fall apart.

  6. While the artichokes are cooking, cook the orecchiette according to the package instructions until al dente.

  7. Once cooked, drain the orecchiette while saving some of the cooking water.

  8. Add the orecchiette to the pan with the artichokes, adding some cooking water if needed to cream everything together.

  9. Remove from the heat, incorporate the grated Parmesan or Parmigiano and a sprinkle of chopped parsley. Mix well to blend the ingredients.

  10. Season with salt and pepper to your taste and serve the orecchiette with artichokes hot.

Curiosity

Orecchiette are a type of pasta originally from Puglia, whose name derives from their shape, reminiscent of a small ear. In Puglia, they are traditionally paired with turnip greens, but this variant with artichokes celebrates the versatility of this pasta shape, capable of marrying well with other flavors and textures.