Paccheri with Artichokes and Saffron

Paccheri with artichokes and saffron is an elegant and flavorful dish that pairs the sweetness of artichokes with the distinctive aroma of saffron. Here’s how to prepare it.

Ingredients

• 320 g of paccheri
• 4 fresh artichokes
• 1 sachet of saffron
• 2 cloves of garlic
• Fresh parsley to taste
• 80 g of grated Parmigiano-Reggiano
• 1 lemon (juice)
• Extra virgin olive oil
• Salt and black pepper to taste
• Vegetable broth (or water)

Preparation

1. Clean the artichokes by removing the outermost hard leaves and tips, then cut them into thin wedges and immerse them in water mixed with lemon juice to prevent them from darkening.
2. In a large skillet, heat the extra virgin olive oil and sauté the garlic cloves until they turn golden. Remove them and add the drained artichokes.
3. Cook the artichokes over medium heat for about 10 minutes, adding some vegetable broth if necessary to prevent sticking.
4. Dissolve the saffron in a little hot broth and add it to the artichokes. Cook for another 5 minutes, seasoning with salt and pepper.
5. Meanwhile, bring a pot of generously salted water to a boil and cook the paccheri until al dente.
6. Drain the pasta and reserve some of the cooking water. Add the paccheri to the skillet with the artichokes and saffron, adding a bit of the cooking water to emulsify everything.
7. Add the grated Parmigiano-Reggiano and mix well until the cheese melts, creating a cream with the other ingredients.
8. Serve the paccheri on plates and sprinkle with chopped fresh parsley.

If you want to add a crunchy note, you can toast a few slices of pancetta and crumble it over the pasta before serving.

Did you know?

Saffron is a spice used since ancient times, famous for its intense color and unique fragrance. In this dish, it particularly enhances the delicate flavor of the artichokes, creating a combination of flavors and colors greatly appreciated in Italian cuisine.