Pasta con carciofi

A deliciously creamy Italian first course prepared with artichokes cut into slices and sautéed in a pan with oil, garlic, parsley and pecorino cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Always treat artichokes in water with lemon juice to prevent them (and your hands!) from blackening.

Step 2

Prepare a bowl full of water and squeeze the lemon inside, then add the squeezed lemon itself. Cover your hands in the acidulated water to prepare the artichoke.

Step 3

Clean artichokes by removing hard outer leaves and tip. Cut them in half and remove beards inside. Finally, cut artichokes into thin slices and put them into the acidulated water.

Step 4

Put pan with oil on medium-to-high heat. Once hot, add garlic, shallot and chili and saute until garlic and shallot have turned translucent.

Step 5

Add the drained artichoke slices, with salt and pepper, and saute for 2 min.

Step 6

Add white wine and 1/2 of the broth, reduce heat, and cook for ca. 10 min until almost dry. Taste test. The artichoke slices should be soft. If necessary, add some water and continue cooking a little longer.

Step 7

Turn off the heat, and transfer 1/3 of the artichoke slices to a bowl. Add 1/2 of parsley to the remaining artichoke, mix and set aside.

Step 8

Add a bit of broth to the artichoke in the bowl and blend to obtain a smooth cream.

Step 9

Cook the pasta until 3 min before they are done, then drain and transfer them to the pan with the artichokes. Stir to combine and add broth to finish cooking the pasta.

Step 10

Once cooked, remove the pan from the heat, add artichoke cream, mint, pecorino slices, a drizzle more oil and mix gently. Taste test and add more salt and pepper, if needed.

Step 11

Serve immediately, decorating with remaining chopped parsley.