Pasta with Artichokes and Cherry Tomatoes

Pasta with artichokes and cherry tomatoes is a delicious and fresh spring dish, simple yet full of flavor. Here’s how to prepare it.

Ingredients

• 320 g of pasta (penne, linguine or your favorite)
• 4 artichokes
• 200 g of cherry tomatoes
• 2 cloves of garlic
• Chopped parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Shavings of Parmesan or Parmesan cheese (optional)
• Lemon juice
• 1 glass of white wine (optional)

Preparation

1. Clean the artichokes by removing the tougher outer leaves, the tips, and the stems. Cut them into wedges and place them in water with lemon juice to prevent them from darkening.
2. Cut the cherry tomatoes in halves or quarters.
3. In a large frying pan, heat the oil and garlic and sauté until it turns golden. Remove the garlic if you prefer a milder flavor.
4. Drain the artichokes and add them to the pan, sautéing for a few minutes. If you like, you can deglaze with a glass of white wine and let the alcohol evaporate.
5. Add the cherry tomatoes and cook for another 5-10 minutes. Season with salt and pepper and add the chopped parsley.
6. Meanwhile, bring a pot of generously salted water to a boil and cook the pasta until al dente.
7. Drain the pasta and transfer it to the pan with the artichokes and cherry tomatoes, tossing it to blend the flavors. If necessary, add some of the pasta cooking water to make the sauce creamier.
8. Serve immediately, with a dusting of Parmesan or Grana cheese, if desired.

Fun Fact

Artichokes are a highly appreciated ingredient in Italian cuisine, especially in the regions of Rome and Sardinia. In addition to being tasty, they are also rich in fiber, minerals, and have a low-calorie content. In Italy, it is common to add a pinch of mint or lemon zest to enhance the flavor of artichokes.