Bavette with Artichokes and Sardines
Category: Main Course
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
This recipe for Bavette with Artichokes and Sardines combines the rich, delicate flavor of artichokes with the bold, salty kick of sardines. The fresh herbs and toasted pine nuts add depth, creating a satisfying dish that’s perfect for any dinner occasion. The linguine is light yet packed with flavor, and it’s sure to impress your guests with its blend of ingredients that work harmoniously together. Let’s dive into the preparation!
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Spring onions (Cipollotti) | 150g |
| Artichokes | 700g |
| Extra virgin olive oil | 100g |
| Fresh parsley | 6g |
| White wine | 50g |
| Lemon juice | 1 lemon |
| Pine nuts | 50g |
| Sardines | 100g |
Instructions
Step 1: Prepare the Artichokes
Begin by cleaning the artichokes. Remove the tough outer leaves, which will be too fibrous when cooked, and cut the artichokes in half. Carefully scoop out the fuzzy choke in the middle. Place the prepared artichokes in a bowl of water with a squeeze of lemon juice to prevent browning while you continue the rest of the preparation.
Step 2: Prepare the Spring Onions
Trim the spring onions by discarding the green part and the root end. Slice them thinly.
Step 3: Sauté the Aromatics
In a large frying pan, heat the olive oil over medium heat. Add a whole garlic clove and let it infuse the oil for a minute, then remove the garlic. Add the sliced spring onions to the pan and sauté for about 2 minutes until softened. Pour in a ladle of water and let the onions cook, covered, for 10-12 minutes, until tender.
Step 4: Cook the Artichokes
Once the spring onions are softened, drain the artichokes from the water and add them to the pan. Cook for about 10 minutes, stirring occasionally. Midway through cooking, add the white wine and allow it to evaporate.
Step 5: Prepare the Sardines
While the artichokes are cooking, chop the sardine fillets into pieces about 2 cm in size. If you’re using whole sardines, clean them by removing the head, gently pressing to open them, and taking out the backbone. You can also trim the tail. Rinse the fillets under cold water to remove any remaining scales or bones.
Step 6: Toast the Pine Nuts
In a separate pan, toast the pine nuts for 4-5 minutes over medium heat, stirring often to ensure they don’t burn. Once toasted, remove from heat and set aside.
Step 7: Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain the pasta, reserving a little bit of the cooking water to help mix the sauce.
Step 8: Combine the Ingredients
Once the artichokes are tender, add the sardine pieces and continue to cook for another 5 minutes, stirring to allow the sardines to cook through. Add the freshly chopped parsley and mix well.
Step 9: Toss the Pasta
Add the drained linguine to the pan with the artichokes and sardines. Toss everything together, adding a little reserved pasta water if necessary to create a smooth sauce. Stir in the toasted pine nuts and give the mixture one final toss to ensure everything is well combined.
Step 10: Serve
Plate the Bavette with Artichokes and Sardines while hot, and serve immediately. This dish is best enjoyed warm with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil on top for extra flavor.
Tips
- If you can’t find fresh sardines, you can substitute with canned sardines in oil, but be sure to drain them first.
- If you prefer a slightly more tangy flavor, feel free to add an extra squeeze of lemon juice at the end.
- Toasting the pine nuts is a key step to intensify their flavor, so don’t skip it!
Enjoy the rich, savory flavors of this traditional Italian pasta dish, where the creaminess of the artichokes pairs perfectly with the distinctive taste of sardines, all brought together with a hint of freshness from parsley and a touch of citrus!
