Artichoke Tortellini
Ingredients
- 500 gTortellini (fresh)
- 4 pcArtichoke (hearts trimmed and wedged)
- 2 pcGarlic (minced)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 2 tbspExtra virgin olive oil
- 40 gUnsalted butter (cold, diced)
- 50 gParmesan cheese (grated)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 150 mlVegetable broth (prepared hot)
Method
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.
- 1
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
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
Plunge the tortellini into a large quantity of boiling salted water. Cook them al dente. Reserve a ladle of cooking water before draining.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in a pan with a splash of water to loosen the sauce.
