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Sedanini Rigati with Artichoke Cream

17/11/2023

Sedanini Rigati with artichoke cream is a creamy and flavorful first course, perfect for those who love the delicate yet distinct flavors of artichokes. Here is the recipe:

Ingredients

  • 320 g of sedanini rigati (or another type of short pasta)
  • 4 artichokes
  • 1 clove of garlic
  • Fresh parsley to taste
  • 200 ml of cooking cream
  • 30 g of grated Parmesan cheese
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Pasta cooking water to taste
  • Lemon juice to taste

Preparation

  1. Clean the artichokes by removing the outermost tough leaves, the tips, and the inner hairs, then cut them into thin wedges and soak them in water acidulated with lemon juice to prevent them from darkening.
  2. In a pan, sauté a clove of garlic in extra virgin olive oil and then add the artichokes drained from the water. Salt them and cook for about 10-15 minutes with a lid, adding a little water if necessary to prevent sticking.
  3. Once the artichokes are tender, remove the garlic and transfer them to a blender or use an immersion blender to reduce them to a cream, adding a bit of pasta cooking water if necessary to soften the mixture.
  4. Add the cooking cream to the artichoke cream and season with salt and pepper. Return the cream to the heat until it is warm but not boiling.
  5. Meanwhile, cook the pasta in abundant salted water following the package instructions to achieve al dente.
  6. Drain the pasta while preserving some cooking water and pour it directly into the pan with the artichoke cream.
  7. Mix the pasta well with the cream, adding a bit of cooking water if necessary to make it more fluid, and sauté everything for a few minutes so that the flavors meld.
  8. Sprinkle with grated Parmesan cheese and freshly chopped parsley before serving.

Did you know?

The artichoke is highly valued in Italian cuisine, both for its flavor and its beneficial properties. It is a versatile vegetable that lends itself to many preparations: from simple baked artichoke dishes to sophisticated creams like the one used in this recipe. Remember to work the artichokes quickly and keep them in acidulated water to prevent oxidation, thus preserving their color and delicate flavor. Enjoy your meal!

Sedanini rigati with artichoke cream