Artichoke Pasta

Tender, golden artichoke hearts tossed with pasta. The sauce coats every penne thanks to parmesan and butter, brightened by a splash of lemon.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 628
• Protein: 22 g
• Carbs: 85 g
• Fat: 21 g

Ingredients

• 400 g Penne rigate ( dry )
• 4 piece Artichoke ( trimmed and sliced )
• 2 piece Garlic ( minced )
• 100 ml Dry white wine
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 60 g Parmesan cheese ( grated )
• 1 tbsp Minimum butter sweet
• 3 tbsp Extra virgin olive oil
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Artichoke prep

   Trim the artichokes to keep only the tender heart and the top of the stem. Slice them thinly and plunge immediately into a bowl of lemon water to prevent browning.

2. Sauté the garnish

   Heat olive oil in a pan. Sauté the garlic and drained artichoke slices. When the artichokes start to brown at the edges, deglaze with white wine and reduce until almost dry.

3. Pasta cooking

   Drop the penne into a large pot of boiling salted water. Cook until al dente. Reserve a ladle of pasta water before draining.

4. Emulsifying and finishing

   Add the pasta to the pan with the artichokes. Add butter, grated parmesan, and a splash of pasta water. Stir vigorously: the sauce should become creamy and coat the spoon. Finish with parsley.

Chef's tips

• Don't toss all the pasta water: the starch it contains is the secret to binding the sauce and making it silky.
• If the artichokes are very young, you can keep most of the stem; it's very tender once peeled.

Storage

Keeps for 24 hours in the fridge, though the pasta will lose its texture. Reheat with a splash of water.