Pasta with Artichokes

Pasta con I Carciofi

Paccheri with stewed artichokes, pecorino, garlic, parsley and chili pepper: a first course tasty and enveloping Campanian.

4 servings

Easy

Campania

EasyCampania

Pasta with artichokes is a first course warm and tasty, suitable for a lunch in which you want to enhance the tender consistency of the vegetables and the strong character of the pecorino. I paccheri offer a large surface area, capable of accommodating the pan juices and small artichoke fragments, while the olive oil supports the dressing without weighing down its structure. The aromatic profile is born from the combination of garlic, parsley and chili pepper, with a sour note given by the lemon in the preparation of the artichokes. The slow cooking makes the segments soft and concentrates their flavor; the final creaming in the shallow pan It allows the cheese to stick to the pasta and complement the sauce. This recipe is part of traditional Campania cuisine.

Instructions

Voice reading

7 steps · natural Italian voice

Clean the artichokes

Remove the tough outer leaves, trim the tips, and divide each artichoke into quarters. Immediately rub the cut ends with half a lemon to prevent browning. Cleaning is complete when the hearts are tender and free of tough leaves.

Acidulate the artichokes

30 min

Transfer the cloves to water acidulated with lemon juice and let them sit for about 30 minutes. Keep them completely submerged: they should appear pale and have no marked dark spots on the surface.

Gently sauté garlic

Pour the olive oil into a shallow pan and add the chopped garlic. Do this gently sauté over medium heat until it becomes lightly golden and releases its aroma, without letting it darken: browned garlic would make the condiment bitter.

Cook the artichokes

60 min

Drain the artichokes and add them to the soffritto and add a small bunch chopped parsley and salt. Pour a few ladles of warm water, cover the shallow pan and cook over low heat for about an hour. The artichokes are ready when they're tender and the bottom appears moist, not watery.

Boiled i paccheri

Bring to a boil plenty of salted water and boiled paccheri. School them al dente, maintaining a compact consistency in the centre: they will finish cooking in shallow pan with artichokes, absorbing the seasoning without falling apart.

Vigorously stir In the shallow pan

Pour the paccheri drained in the shallow pan of the artichokes. Combine the pecorino grated, the chili pepper crushed and another small bunch of parsley. Stir for a few minutes. over medium heat, until the pasta is well coated and the cheese has bound the bottom.

Serve very hot

Immediately transfer the pasta to the plates and serve piping hot. Make sure that the paccheri are evenly seasoned, with the artichokes distributed throughout shallow pan and the scent of parsley and chili pepper still evident.

Chef's Tips

The editorial staff recommends that vigorously stir the paccheri directly into the shallow pan of artichokes, so the pecorino it sticks to the pasta and the sauce remains uniform.