Whole Wheat Spaghetti with Artichokes and Breadcrumbs

Whole wheat spaghetti with artichokes and breadcrumbs is a simple, healthy, and flavorful dish. Perfect for those looking for a rustic yet refined taste. Here is the recipe for you:

Ingredients

• 320 g of whole wheat spaghetti
• 4 artichokes
• 100 g of breadcrumbs
• 2 cloves of garlic
• Fresh parsley to taste
• Juice of one lemon
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Red pepper flakes (optional)
• Parmesan or grated Parmigiano cheese (optional to finish the dish)

Preparation

1. Clean the artichokes by removing the outer harder leaves, the tips, and any internal fuzz, then cut them into thin wedges and soak them in water acidulated with lemon juice to keep them from blackening.
2. Bring water to a boil for the spaghetti and cook according to the package instructions for al dente.
3. In the meantime, in a sufficiently large skillet, sauté the garlic cloves in extra virgin olive oil. Once the garlic is golden, remove it, and add the well-drained artichokes.
4. Cook the artichokes for about 10 minutes over medium heat, adding a bit of water or vegetable broth if necessary to prevent sticking and to keep them tender.
5. In another pan, toast the chopped breadcrumbs until they are crunchy and golden. Be careful to stir often so they don’t burn.
6. Drain the spaghetti al dente and set aside some cooking water.
7. Pour the spaghetti into the skillet with the artichokes, add a bit of the cooking water to bind, and toss to mix all the flavors well.
8. Add the toasted breadcrumbs to the spaghetti and mix well.
9. Serve the spaghetti hot, sprinkled with freshly chopped parsley, freshly ground black pepper, and if desired, a bit of red pepper flakes and grated cheese.

If you don’t have some ingredients like the bread for the breadcrumbs, you can use pre-prepared breadcrumbs, toasting them in a pan with a bit of oil to achieve the same crispy texture.

Curiosity

This recipe combines the tradition of Italian pasta with the use of stale bread, often used in cooking to avoid waste and add crispiness to dishes. This creates a contrast of textures that is appreciated not only in Sicilian cuisine, where the use of breadcrumbs is widespread, but also in Mediterranean cuisine in general.