Pasta with artichokes

Recipe Pasta with artichokes by of 22-03-2011 [Updated on 24-01-2013]

Pasta with artichokes is one of my favorite dishes, and being in full artichoke season I couldn't help but give you my recipe for a more than tasty seasonal recipe. Inexpensive and healthy first course, pasta with artichokes is really excellent and simple to make, the only precaution to use, to prepare this recipe, is to use a pair of gloves when cleaning the artichokes otherwise your hands will become black, like they have become to me: D


How to make pasta with artichokes

Procedure for preparing pasta with artichokes

Clean the artichokes by removing the harder outer leaves

Cut the tips of the artichoke and clean the stem.

Then cut the artichokes into thin slices.

Put the sliced ​​artichokes in a bowl with water and lemon juice and let them soak for about twenty minutes.

In a large pan, sauté the chopped onion with a drizzle of oil, then drain the artichokes and add them to the pan.

Deglaze with the white wine, cover with a glass of water, add salt and pepper and cook the artichokes for half an hour with a lid.

When almost cooked, remove the lid and mix.

Meanwhile, cook the pasta in abundant salted water, drain it al dente and pour it into the pan with the artichoke dressing.
Add the grated Parmesan cheese and the diced scamorza cheese to the pasta with the artichokes.

Sauté the pasta with the artichokes in a pan for a couple of minutes until the sauce binds to the penne.

Serve the pasta with the artichokes on the plates and enjoy your meal!

Pasta with artichokes - Recipes

Originally from North Africa, this vegetable, which derives from thistle, was known and appreciated since the times of the Greeks and Romans for its organoleptic qualities. Rich in fiber, mineral salts (iron, sodium, phosphorus, potassium), vitamins (B1 and B3 the main ones) among the high properties, the artichoke is an excellent purifier of the liver and biliary tract. It also strengthens the heart, reduces the fragility of the capillaries, and its juice gives vitality and tone to the skin. The numerous varieties of artichokes can be classified into two main categories: with thorns or without thorns and according to the production cycle they differ in autumn and spring. Among the spiny ones we remember the Ligurian ones, the Sardinian ones, the violet of Venice, Tuscany and Palermo excellent to be eaten raw for their tenderness and crunchiness. While among the non-thorny ones the best known is the Romanesque one, or mammola, green in color, then there are those of Catania, Palermo and the Campania one. It has a good taste and very few calories (22 per 100 grams) characteristics that make it very filling and versatile in the kitchen.

Pasta with artichokes

There PASTA WITH ARTICHOKES it's a first course simple to prepare and also quite light the realization of this dish takes little time and the result you will get will be a pasta rich in flavor, but with few calories. There artichoke cream, in fact, despite having an enveloping flavor, it is composed only of blended artichokes and therefore it is very low in calories.

It is a vegetarian first course based on few ingredients since you will use practically only the artichokes and a little bit of onion for the seasoning.

THE artichokes I am a vegetable that has a long harvest period: the first artichokes can be harvested as early as October while the spring varieties can be harvested from February until late spring. Precisely for this you have the possibility to find the artichokes for most of the year and therefore it will be easier to prepare this one pasta with fresh artichokes.

You could prepare the pasta also with i artichokes in oil however, the latter, in addition to being more expensive, will also be heavier precisely because they will still retain a certain quantity of conservation oil even if well drained.

I recommend that you use one short pasta and with one rather important thickness like the paccheri (better if bronze drawn) because they have a consistency that tends to always remain quite & # 8220 al dente & # 8221 and blends perfectly with the softness of the artichoke cream.

You just have to try the recipe of pasta with artichokes, surely you will not regret it & # 8230

Pasta with artichokes

There pasta with artichokes it's a delicious vegetarian first course, ready in just 10 minutes. In this recipe the artichokes cook in the same water and pot that will be used for the pasta, making the process even easier and more practical. Few steps for a guaranteed result!

  • 320 g of fresh noodles cooked one minute after cooking
  • 4 artichokes
  • 1 lemon
  • 30 g of Parmesan cheese
  • 1 sprig of marjoram
  • 30 g of butter
  • salt

Tagliatelle with artichokes are a light and quick first course to prepare, but with a delicious result. The recipe of the pasta with artichokes it involves a few simple steps and one cooking for just 15 minutes.

The only difficulty with this recipe is the cleaning of artichokes, which can be long and tedious. To avoid pricking and coloring your fingers, we advise you to use gloves, especially to remove excess outer leaves. If you prefer, you can buy the already cleaned fresh artichokes, which you find at the vegetable counter.

To prepare this artichoke pasta we used some noodles fine, but you can choose the format of pasta you prefer, you can also prepare it yourself, following our recipe! Alternatively, the recipe for egg garganelli with artichokes or fusilli with artichokes.

Second courses

Mixed meat stew with artichokes

Exquisite Neapolitan dish with complex and ancient scents, worthy of the most demanding diners. Especially if you let it rest a few hours after cooking, so that the flavors mature at their best, interacting with each other. The stew is then gently heated, just before being served

Stuffed and stewed artichokes with Neapolitan sauce

Among all the recipes with artichokes, this one certainly deserves to be in the top 10 ranking. Really tasty Neapolitan recipe, with artichokes (stuffed with eggs, parmesan and breadcrumbs) which are first fried, then passed in tomato sauce.

Stewed artichokes and potatoes, the typical Sardinian recipe

Recipes with artichokes and stewed potatoes are common throughout Italy, but particularly typical in Liguria, Calabria and Sardinia. Excellent both as a side dish and as a second course in its own right. They are also often used as a base for delicious single dishes, with the addition of eggs, cheeses or cold cuts.

How to prepare artichoke pasta

Clean the artichokes: first remove the outer leaves (1) until you get to the more tender ones, and cut the tips. (2) Cut the stem and set it aside, divide the artichokes in half, remove the hay, or beard, and cut them into wedges. You can also use the first part of the stem for the recipe: remove the outer part with the help of a potato peeler and slice them into 1/2 centimeter slices. Now put everything in the water and lemon, to prevent the artichokes from turning black. (3)

Sauté the garlic in a pan with the oil. (4) Drain the artichokes from the water and put them in the pan, add salt and pepper and brown over low heat for 5 minutes. Remove the garlic and then blend with the white wine, continue cooking by adding a ladle of vegetable broth or, alternatively, a glass of water. Cook for 15 minutes with the lid on over medium heat. Once the artichokes are cooked (5) add the chopped parsley. Cook the pasta in abundant salted water, drain it al dente, leaving aside a couple of ladles of cooking water, add the pasta to the artichokes, add, if necessary, the cooking water and cook in a pan for about 1 minute. Turn off the heat and add the pecorino, a sprinkle of pepper and serve hot. Your artichoke pasta is ready to be enjoyed. (6)

How to make pasta with artichokes and speck

First we clean the artichokes by removing the outer leaves, the tips and the hard part of the stems. Then we divide them in half, cut them into wedges and immerse them in water with ice and lemon. All these steps are useless in case we need to use gods frozen artichokes. At this point, brown some onion in a pan with coarsely chopped speck for a few minutes.

Then add the artichokes, season with salt and pepper as required and cook. Finally, add the parsley, add the pasta to the sauce and toss in a pan with a little cooking water to obtain the right creaminess. We serve the pasta with artichokes hot finished with a sprinkling of aged cheese like Grana Padano and a drizzle of raw olive oil. We have indicated the mezze manicures in the recipe, but obviously we can use other pasta shapes, a great classic, for example, is le artichoke and speck tagliatelle.

  • The first thing to do to prepare pasta with ricotta and artichokes is to clean and wash the vegetable thoroughly, depriving it of the beard and stems.
  • Then cut the artichokes into thin slices and brown them in a pan in which you have heated the extra virgin olive oil, the minced garlic and a little parsley.
  • Add the white wine and let it evaporate over high heat. Add salt and reduce the heat. Let it cook for about 10 minutes.
  • Boil plenty of salted water and cook the tagliatelle (or the pasta you prefer).
  • Finally, take a large bowl and work the Ricotta Santa Lucia with a ladle of pasta cooking water.
  • When the pasta is ready, drain and pour into the pan with the artichokes.
  • Add the Ricotta Santa Lucia and mix all the ingredients, mixing gently.
  • Serve your pasta with ricotta and artichokes, adding a drizzle of extra virgin olive oil to each plate.

There pasta with ricotta and artichokes it is a first course with an intense and decisive flavor, typical of Sicilian cuisine, in fact, there are many dishes based on artichoke belonging to the regional cuisine of Sicily where this vegetable is very widespread and appreciated.

For the realization of this recipe we suggest you to carefully clean the artichokes by removing the hardest and most leathery outer leaves. using only the heart, that is the innermost part that is tender and soft.

To make your pasta tastier, you can add 2 tablespoons of grated Parmesan to the ricotta cream and a pinch of pepper. Alternatively, you can blend the artichokes into a puree and combine them with the artichoke cream, you will create an irresistible flavor sauce with which to season your noodles.

Combine with the artichoke and ricotta dressing the shape of pasta you like best: in addition to tagliatelle, penne rigate or trofie are perfect for keeping the sauce inside.

Prepare this exquisite first course quickly and easily on the occasion of unexpected guests: in a very short time you will bring a delicious and refined dish to the table.

Natural artichokes

Remove all the hard outer leaves from the artichokes, any hay and a piece of the stem that you will peel with a small knife. As you prepare them, dip them in water acidulated with lemon juice to prevent them from blackening. Remove the thorns, drain them, arrange them in wide-mouthed jars and press them so that there is as little air as possible between them. Alternate with a few bay leaves and peppercorns. Prepare the brine: put enough water on the heat to cover the artichokes (about 1/2 liter for every kilo of vegetables), add salt (a handful for each liter of water) and bring to a boil over low heat to dissolve the salt. . Pour the brine over the artichokes, then hermetically close the jars and let them sterilize for about an hour. Let them cool in their sterilization water, dry them and store them in a cool place away from light. Just before using them, wash the artichokes in cold water. You can cook them sautéed with minced garlic and parsley or in salads with oil, lemon juice, parsley.

Pasta with artichokes and mushrooms

Ingredients for 4 people:

  • 300 g of penne rigate
  • 4 artichokes
  • 250 g of mixed mushrooms (also frozen)
  • 1 clove of garlic
  • 1 bunch of fresh parsley
  • 4 tablespoons of extra virgin olive oil
  • vegetable broth to taste
  • 1 lemon
  • salt
  • pepper

Prepare the Pasta with artichokes and mushrooms by cleaning the artichokes: remove the outer hard leaves and the tips. Cut the artichokes into thin wedges and dip them in a bowl with water and lemon juice so that they do not blacken.

Clean the mushrooms by removing the soil and cut them into small pieces. If, on the other hand, you use frozen mushrooms, let them defrost and then cut them into small pieces.

Peel the garlic clove, chop it and brown it in a non-stick pan with the olive oil.

Add the well-drained artichokes and sauté them over high heat for a couple of minutes.

Also add the mushrooms and sprinkle with a ladle of hot vegetable broth, leaving it to cook over medium heat for about ten minutes and adding vegetable broth if necessary.

When the vegetables are cooked but still crunchy, turn off the heat, add salt and pepper and sprinkle with plenty of coarsely chopped fresh parsley.

Cook the pasta in boiling salted water, drain it al dente and pour it into the pan with the sauce. Sauté over high heat, stirring and adding a ladle of pasta cooking water.

Serve the pasta with artichokes and mushrooms hot, garnished with more chopped parsley.

Note: You can make this dish even lighter by reducing the amount of oil to a teaspoon per person.