Pasta ai carciofi

Artichoke pasta is a refined and delicious dish, perfect for a springtime lunch. Here is a basic recipe that you can customize to your taste.

Ingredients

• 320g of pasta (penne, spaghetti, or your preferred shape)
• 4 fresh artichokes
• 2 cloves of garlic
• Chopped parsley to taste
• Juice of 1 lemon
• 100ml of white wine
• Extra virgin olive oil to taste
• Salt and pepper to taste
• (Optional) Grated Parmesan or pecorino cheese

Preparation

1. Start by cleaning the artichokes. Remove the outer tougher leaves, cut away the spiky tips and the stem. As you clean the artichokes, immerse them in a bowl with water and lemon juice to prevent them from browning.
2. Cut the cleaned artichokes into thin wedges or as you prefer.
3. In a large pan, sauté the chopped garlic with a drizzle of extra virgin olive oil.
4. Add the artichokes to the pan and sauté over medium heat for a few minutes.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Lower the flame, cover and let cook for about 10-15 minutes, until the artichokes are tender. Add a bit of water during cooking if necessary.
7. Meanwhile, cook the pasta in plenty of salted water, following the cooking times on the package to get an al dente texture.
8. Drain the pasta and transfer it to the pan with the artichokes.
9. Toss everything together to blend the flavors, adding a little cooking water if necessary to make the sauce creamier.
10. Turn off the heat, season with salt and pepper, and if you wish, sprinkle with fresh chopped parsley and grated cheese.

Trivia

Artichokes are rich in fiber, antioxidants, and have detoxifying properties. This star ingredient of Mediterranean cuisine is versatile and can be prepared in many ways. Moreover, pairing artichokes with pasta allows for a substantial but balanced dish.

I would recommend accompanying this dish with a light and fresh white wine, such as a Vermentino or a Sauvignon, which will beautifully complement the delicate flavor of the artichokes. Buon appetito!