Recipe Title: Pasta with Artichokes (Pasta ai Carciofi)
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Artichokes | 700g |
| Shallot (scalogno) | 50g |
| Extra virgin olive oil | 40g |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 12g |
| Carbohydrates | 60g |
| Fiber | 8g |
| Fat | 14g |
| Saturated fat | 2g |
| Sodium | 350mg |
Instructions
Step 1: Prepare the Artichokes
Start by cleaning the artichokes. Remove the tough, outer leaves by hand, followed by cutting off the top, which is the pointy, fibrous part of each artichoke. Trim the stems and peel away any tough outer layers. Slice the artichokes in half and, using the tip of a knife, carefully remove the inner hairy choke. To prevent browning, place the prepared artichokes into a bowl of water with a splash of lemon juice.
Step 2: Cook the Artichokes
In a large skillet, heat the extra virgin olive oil over medium heat. Add the shallot, finely sliced, and sauté until it becomes soft and translucent, about 3-4 minutes. Add the prepared artichokes and sauté for another 5-6 minutes, until they start to soften. Season with a pinch of fine salt and black pepper, and pour in 50g of the water that will be used to cook the pasta. Stir to combine, cover, and let the artichokes simmer for 10 minutes until they are tender.
Step 3: Boil the Pasta
While the artichokes are cooking, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually about 10-12 minutes. Once the pasta is ready, reserve a small cup of pasta water before draining the rest.
Step 4: Make the Artichoke Cream
While the pasta is cooking, take about one-third of the cooked artichokes and transfer them into a bowl. Add 120g of water and use a hand blender or food processor to create a smooth, creamy consistency. This will form the base for your creamy artichoke sauce.
Step 5: Combine and Serve
Once the pasta is drained, return it to the pot or skillet with the remaining artichokes. Add the creamy artichoke mixture and toss to combine, ensuring the pasta is well-coated. If the sauce is too thick, add a little of the reserved pasta water to achieve the desired consistency. Taste and adjust the seasoning with more salt and pepper if necessary.
Step 6: Serve
Plate the pasta, ensuring a generous amount of artichokes and sauce with each serving. Garnish with a drizzle of olive oil, if desired, and serve immediately while hot.
This Pasta with Artichokes is a perfect combination of simple, seasonal ingredients that elevate the humble artichoke into a creamy, delicious pasta sauce. It’s an ideal dish for a light yet satisfying lunch or dinner, and the flavors of the sautéed shallot and tender artichokes bring a natural richness to the pasta. The creamy artichoke sauce adds depth and texture, making this meal both comforting and elegant. Enjoy!
