Pasta with Artichokes
Pasta with artichokes is a refined yet simple Italian dish. Tender artichokes create a light, creamy sauce that coats the pasta beautifully. Fresh, aromatic and slightly earthy, it’s perfect for a quick but elegant meal.
Ingredients
- 320 g pasta
- 4 artichokes
- 1 garlic clove
- 40 ml extra virgin olive oil
- 100 ml water or vegetable stock
- 40 g grated parmesan
- Fresh parsley
- Salt to taste
- Black pepper to taste
- Lemon juice optional
How to Make It
- Clean the artichokes removing tough outer leaves
- Trim tips, peel stems and slice thinly
- Place in water with lemon juice to prevent browning
- Heat olive oil in a pan
- Add garlic and cook gently
- Drain artichokes and add to the pan
- Cook for a few minutes then add water or stock
- Cover and cook until tender
- Cook pasta in salted boiling water
- Drain, reserving some pasta water
- Add pasta to the sauce
- Add parmesan and a little pasta water if needed
- Toss well and finish with parsley
Tips
- Slice artichokes thinly for even cooking
- Keep them in lemon water to prevent browning
- Use pasta water to create a creamy sauce
- Finish with fresh parsley for brightness
Storage
- Keep refrigerated for up to 2 days
- Not suitable for freezing