Pasta with Artichoke Cream

Pasta with artichoke cream is a simple and tasty first course, perfect for enjoying the delicate flavor of artichokes. Here’s how to prepare it:

Ingredients

• 320 g of pasta (penne, spaghetti, or your favorite short pasta)
• 400 g of artichokes (about 4 medium artichokes)
• 1 clove of garlic
• 30 g of grated Parmesan cheese
• Parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Lemon juice
• 1 glass of vegetable broth or pasta cooking water

Preparation

1. Clean the artichokes by removing the tougher outer leaves, trimming away the spiny tip, and removing the inner choke if present. Cut the artichokes into wedges and immerse them in water acidulated with lemon to prevent them from turning black.
2. In a pan, sauté the garlic with a stream of extra virgin olive oil. Add the drained artichokes and sauté for a few minutes.
3. Add chopped parsley, salt, and pepper to taste. Cover with vegetable broth or pasta cooking water and let cook on low heat until the artichokes are tender.
4. In the meantime, cook the pasta in plenty of salted water, following the cooking times indicated on the package.
5. Once the artichokes are cooked, blend a portion with the Parmesan cheese, adjusting the salt and pepper, until a cream is obtained. If necessary, add some broth or cooking water to reach the desired consistency.
6. Drain the pasta al dente and pour it into the pan with the whole artichokes. Add the artichoke cream and mix well.
7. Plate and, if desired, add a drizzle of raw oil and a sprinkle of Parmesan cheese.

Curiosity

Artichokes are highly appreciated in Mediterranean cuisine and are used in numerous dishes, from pasta to meat main courses. In this recipe, the artichoke cream enhances the delicate flavor of the artichoke without overpowering the other ingredients.