Artichoke Tortellini

Plump pasta and melting artichoke hearts, lightly browned in the pan. A short sauce, mounted with butter, coating each tortellini in a glossy veil with fresh herbs.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 643
• Protein: 25 g
• Carbs: 60 g
• Fat: 29 g

Ingredients

• 500 g Tortellini ( fresh )
• 4 piece Artichoke ( hearts trimmed and wedged )
• 2 piece Garlic ( minced )
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 2 tbsp Extra virgin olive oil
• 40 g Minimum butter sweet ( cold, diced )
• 50 g Parmesan cheese ( grated )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 150 ml Vegetable broth ( prepared hot )

Instructions

1. Artichoke preparation

   Trim the artichokes to keep only the tender heart. Remove the choke with a spoon and cut into quarters. Rub them immediately with lemon to stop oxidation.

2. Sautéing the vegetables

   In a sauté pan, heat the olive oil. Brown the artichoke quarters until they are golden and tender. Add the garlic at the end of cooking.

3. Cooking the pasta

   Plunge the tortellini into a large quantity of boiling salted water. Cook them al dente. Reserve a ladle of cooking water before draining.

4. Binding the sauce

   Pour the pasta into the sauté pan with the artichokes. Add the vegetable broth, the reserved cooking water, and the butter. Stir vigorously over the heat to create an emulsion that coats the spoon.

Chef's tips

• Never toss the pasta water; it's the white gold of Italian cooking for binding sauces.
• The butter must be very cold when added to create a thermal shock and a stable emulsion.

Storage

Keeps for 2 days in the refrigerator. Reheat in a pan with a splash of water to loosen the sauce.