Pasta con carciofi trifolati

Linguine with Sautéed Artichokes is a classic spring dish, simple to prepare and very tasty. Here’s the recipe:

Ingredients

• 320 grams of pasta (linguine, spaghetti or a shape of your choice)
• 4 fresh artichokes
• 2 cloves of garlic
• Juice of 1 lemon
• Fresh parsley to taste
• 50 ml of white wine
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Parmesan or grated Parmigiano cheese (optional)

Preparation

1. Clean the artichokes by removing the tougher outer leaves, the spiny tops, and the inner hairs, if present. Cut them into wedges or thin slices and place them in water acidulated with lemon juice to prevent them from blackening.

2. In a frying pan, heat the extra virgin olive oil and add the peeled garlic cloves. Let them brown slightly and then remove them.

3. Drain the artichokes from the acidulated water and pour them into the pan with the hot oil. Let them sauté, then deglaze with the white wine and let it evaporate.

4. Lower the heat, cover with a lid and cook for about 10-15 minutes, adjusting the seasoning with salt and pepper. The artichokes should become soft but not mushy.

5. Meanwhile, bring a pot of plenty of salted water to a boil and cook the pasta until al dente.

6. Drain the pasta and pour it into the pan with the sautéed artichokes. Turn on the heat and toss briefly together with the sauce to blend the flavors.

7. Turn off the heat, add chopped fresh parsley and, if you like, some grated Parmesan or Grana cheese.

8. Serve hot directly on the plates.

Curiosity

The term “trifolati” indicates a typical Italian cooking method where food is finely chopped and sautéed with oil, garlic, parsley, and sometimes chili pepper. This technique enhances the flavors, making the dish aromatic and tasty. In the case of artichokes, the “trifolato” preparation is ideal as it enhances the delicate taste of this spring vegetable.