Artichoke Pasta Pleasure | Heart of Italy
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Artichoke pasta is a beloved dish in Italy, particularly in regions where artichokes are abundant, such as Lazio and Campania. This dish embodies the Italian philosophy of using fresh, seasonal ingredients to create simple yet flavorful meals. Traditionally enjoyed during the spring when artichokes are in season, it has gained popularity worldwide, with many variations that include different herbs and spices.
Ingredients
- โpasta
- โartichokes
- โolive oil
- โgarlic
- โonion
- โwhite wine
- โvegetable broth
- โparmesan cheese
- โlemon juice
- โfresh parsley
- โblack pepper
- โsalt
- โred pepper flakes
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook pasta according to package instructions until al dente.
- 3Drain pasta, reserving some cooking water.
- 4Heat olive oil in a skillet over medium heat until shimmering.
- 5Add chopped onion and sautรฉ until translucent, about 5 minutes.
- 6Stir in minced garlic and cook until fragrant, about 1 minute.
- 7Add sliced artichokes and cook until tender, about 4-5 minutes.
- 8Pour in white wine and let it simmer until reduced by half, about 3-4 minutes.
- 9Add vegetable broth and bring to a gentle simmer.
- 10Mix in cooked pasta, adding reserved pasta water as needed to create a sauce.
- 11Stir in lemon juice, black pepper, and red pepper flakes to taste.
- 12Remove from heat and fold in grated parmesan cheese and chopped parsley.
- 13Serve immediately, garnished with extra parmesan and parsley.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino cheese
Nutritional yeast adds a cheesy flavor without dairy.
Techniques
sautรฉingboiling
Equipment
large potskilletcolandermeasuring cupscutting boardknife
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธMediumContains Alcoholmilkgluten
Also Known As
Pasta con CarciofiPasta with Artichokes
Ingredients
- โ8 oz pasta (spaghetti or penne)
- โ1 can (14 oz) artichoke hearts, drained and quartered
- โ2 tbsp olive oil
- โ3 cloves garlic, minced
- โ1/2 tsp red pepper flakes
- โ1/2 cup vegetable broth
- โ1/2 cup grated Parmesan cheese
- โSalt to taste
- โBlack pepper to taste
- โFresh parsley, chopped (for garnish)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautรฉing for about 1 minute until fragrant.
- 4Add the quartered artichoke hearts to the skillet and cook for another 3-4 minutes, stirring occasionally.
- 5Pour in the vegetable broth and bring to a simmer, allowing it to reduce slightly for about 2-3 minutes.
- 6Add the cooked pasta to the skillet, tossing to combine with the artichoke mixture.
- 7Stir in the grated Parmesan cheese, mixing until well combined and creamy.
- 8Season with salt and black pepper to taste.
- 9Remove from heat and garnish with fresh parsley before serving.
Equipment
Large potSkilletColanderServing spoon
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธLow
Ingredients
- โ4 large artichokes
- โ1 cup all-purpose flour
- โ2 large eggs
- โ1 cup breadcrumbs
- โ1/2 cup grated Parmesan cheese
- โ1 tsp garlic powder
- โ1 tsp paprika
- โ1/2 tsp salt
- โ1/2 tsp black pepper
- โVegetable oil for frying
Instructions
- 1Prepare the artichokes by trimming the stems and removing the tough outer leaves until you reach the tender inner leaves.
- 2Cut the artichokes in half and scoop out the fuzzy choke with a spoon.
- 3In a bowl, mix the flour, garlic powder, paprika, salt, and black pepper.
- 4In another bowl, beat the eggs until well combined.
- 5In a third bowl, combine the breadcrumbs and grated Parmesan cheese.
- 6Dredge each artichoke half in the flour mixture, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
- 7Heat vegetable oil in a deep frying pan over medium heat until hot.
- 8Carefully place the coated artichoke halves in the hot oil and fry until golden brown, about 4-5 minutes per side.
- 9Remove the fried artichokes and place them on a paper towel-lined plate to drain excess oil.
- 10Serve hot with your favorite dipping sauce.
Equipment
Deep frying panBowls for mixingSpoon for scoopingPaper towels for draining
Ingredients
- โ1 1/2 cups all-purpose flour
- โ1/2 cup unsalted butter, chilled and diced
- โ1/4 cup cold water
- โ1/2 tsp salt
- โ1 can (14 oz) artichoke hearts, drained and chopped
- โ1 cup ricotta cheese
- โ1/2 cup grated Parmesan cheese
- โ2 large eggs
- โ1/4 cup fresh parsley, chopped
- โ1/2 tsp black pepper
- โ1/4 tsp nutmeg
Instructions
- 1Preheat the oven to 375ยฐF (190ยฐC).
- 2In a mixing bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.
- 3Stir in the cold water, a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim the excess dough from the edges.
- 5In a separate bowl, mix the chopped artichoke hearts, ricotta cheese, Parmesan cheese, eggs, parsley, black pepper, and nutmeg until well combined.
- 6Pour the artichoke mixture into the prepared pie crust, spreading it evenly.
- 7Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
- 8Remove from the oven and let it cool for 10 minutes before slicing.
- 9Serve warm or at room temperature.
Equipment
mixing bowlpie panrolling pinwhiskmeasuring cupsmeasuring spoons
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