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Pasta with Artichoke Ragout

17/11/2023

Pasta with artichoke ragout is a flavorful dish that brings to the table the delicate and at the same time decisive flavors of the artichoke. It is an excellent alternative to the classic meat ragout and can be a lighter option suitable for the spring season, when artichokes are fresh and at their peak of flavor. Here is the recipe with an Italian touch:

Ingredients

  • 320g of pasta (for example, spaghetti or tagliatelle)
  • 4 fresh artichokes
  • 1 small onion
  • 1 clove of garlic
  • 100ml of white wine
  • 500ml of tomato puree
  • 40g of grated Pecorino Romano (or Parmesan if you prefer)
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley to garnish (optional)
  • Water for boiling pasta
  • Coarse salt for the pasta water

Preparation

  1. Cleaning the artichokes: remove the tougher outer leaves, cut the tips and remove the inner hairs. Cut the artichokes into thin wedges and immerse them in acidulated water with lemon juice to prevent them from turning black.
  2. Finely chop the onion and garlic. In a pan, heat the extra virgin olive oil and gently fry the mixture until it becomes transparent.
  3. Drain the artichokes from the acidulated water and add them to the sauté. Cook for about 5 minutes, then deglaze with the white wine. Wait for the alcohol to evaporate before continuing.
  4. Add the tomato puree to the artichokes, season with salt and pepper, and let cook over low heat for about 20-30 minutes until the sauce has thickened and the artichokes are tender.
  5. While the ragout is cooking, bring a pot of salted water to a boil and cook the pasta al dente, following the timings indicated on the package.
  6. Drain the pasta and pour it into the pan with the artichoke ragout, tossing briefly to mix the flavors.
  7. Serve immediately, sprinkled with grated Pecorino Romano and, if desired, with chopped parsley for a touch of freshness.

Fun Fact

The artichoke is a versatile ingredient and highly appreciated in Italian cooking. Originally from the Mediterranean basin, it pairs wonderfully with pasta and can be prepared in many different ways. In this ragout version, the artichokes offer a lighter vegetable alternative to the classic meat ragout but are no less rich in flavor.