Artichoke Pasta
Ingredients
- 400 gPenne rigate (dry)
- 4 pcArtichoke (trimmed and sliced)
- 2 pcGarlic (minced)
- 100 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 60 gParmesan cheese (grated)
- 1 tbspUnsalted butter
- 3 tbspExtra virgin olive oil
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender, golden artichoke hearts tossed with pasta. The sauce coats every penne thanks to parmesan and butter, brightened by a splash of lemon.
- 1
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
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
Drop the penne into a large pot of boiling salted water. Cook until al dente. Reserve a ladle of pasta water before draining.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 24 hours in the fridge, though the pasta will lose its texture. Reheat with a splash of water.
