Pasta with artichoke cream

Name: Pasta con crema di carciofi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 400 g di pasta (tagliatelle o farfalle); 4 carciofi (puliti e a spicchi); 2 spicchi di aglio; 1 limone (per l'acqua acidulata); 200 ml di brodo vegetale; 60 g di Parmigiano Reggiano grattugiato; Prezzemolo fresco; Olio extravergine, sale, pepe; Scorza di limone

Pasta con crema di carciofi

Creamy artichoke pasta, Parmigiano Reggiano and parsley: a first course Fragrant and delicate vegetarian dish, ready in 40 minutes.

40 min

4 servings

Medium

Average

Pasta with creamy artichoke, garlic and Parmigiano Reggiano: elegant, delicately bitter, and perfect for spring. History and Tradition Artichokes are one of the symbols of springtime Lazio cuisine. Transformed into a cream to season pasta, they give a first course refined and elegant that celebrates the artichoke season (from October to May for the different varieties). Cooking in skillet with garlic and a little broth, soften the artichokes which are then blended until you obtain a velvety cream. Parmigiano Reggiano It adds creaminess and flavor. A dish that requires a little work in cleaning the artichokes, but rewards with an elegant and sophisticated flavor.

Instructions

Voice reading

3 steps · natural Italian voice

Clean and cook the artichokes

Clean the artichokes by removing the tough outer leaves, cut off the tips and stems. Soak them in lemon water. into wedges thin. In skillet, heat oil with garlic, add the artichokes and cook for 10 minutes with the broth until tender.

Blend the cream

Set aside a few artichoke segments for garnish. Blend the rest until smooth. Season with salt to taste and pepper.

Season the pasta

Cook the pasta al denteDrain, keeping the cooking water. Season with the cream loosened with the cooking water. Add the reserved artichokes. Parmigiano Reggiano and parsley.

Chef's Tips

For an even smoother cream, blend the artichokes with a little of the pasta cooking water and vigorously stir off the heat with the Parmigiano Reggiano.