Ingredients
- Fusilli pasta 3 cups (320 g)
- Shallot 1
- Extra virgin olive oil to taste
- Black pepper to taste
- Artichokes 6
- Mint 10 leaves
- Fine salt to taste
Preparation
Are you certainly considered one among individuals who could decide upon a gaggle of artichokes in place of a gaggle of flowers? Then you could`t leave out modern day recipe: artichoke pasta! A quite simple first direction however complete of flavor. The flavor of artichokes might be improved to the fullest: we selected to combination a part of the artichokes and go away others whole, to obtain a creamy first direction and additionally experience their texture. The fusilli will combination flawlessly with this cream, however you could select to apply the pasta form you like the most. Mint will deliver a certainly specific fragrance! Gather family and friends, artichoke pasta is ideal for a own circle of relatives lunch or a informal dinner!
Discover our best artichoke recipes and these first courses
- Penne with artichokes and tomato
- Flavorful Artichoke Pasta
- Penne with artichokes and bacon
- Pasta with artichokes and sausage
- Artichoke Lasagna
- Paccheri with artichokes, pecorino cream and anchovies
To prepare artichoke pasta, first take care of cleaning the artichokes. Remove the tougher outer leaves, shorten and clean the stem and base, cutting away the tips
- Then split the artichoke in half and remove the inner fuzz
- Now slice the artichokes thinly. Move on to the shallot: peel it, slice it
- and chop it finely.
- Fry the shallot in a large pan with a generous amount of oil. When the shallot is well wilted, add the artichokes
- Sauté them for a minute then add water (about 3 and 1/3 tbsps) and salt
- Cover and cook for about 15 minutes so that the artichokes are nice and tender. In the meantime, put a pot of salted water on the heat for cooking the pasta. Once the artichokes are cooked, take about 1/3 of them and transfer them to a bowl
- Add some pasta cooking water
- and blend to obtain a smooth cream
Cook the pasta al dente and in the meantime cut the mint leaves into strips
- taking care not to pass over them too many times with the knife. Drain the pasta and transfer it to the pan with the artichokes. Add the cream
- and adjust the consistency with pasta cooking water, letting it risotto for a couple of minutes so that it blends with the seasoning. Finish with a drizzle of oil
- mint and a grind of black pepper. Saute and plate!
