Pasta con carciofi (Pasta with Artichokes)

Name: Pasta con carciofi (Pasta with Artichokes)
Yield: 4 Servings
Ingredients: Long Pasta: 1/2 Kilo; artichoke hearts: 4 hearts; Olive oil: 2 tbls; Garlic: 4 cloves; Dry white wine: 1/2 cup; chicken stock: 1 cup; Double cream: 250ml; Salt; Black Pepper; Parmesan cheese; parsley: 2 tbls chopped

Fast and easy creamy Artichoke pasta

Features:

Cuisine:

Italian

Serves 4
Easy

Ingredients

1/2 Kilo Long Pasta
can be any long pasta such as spaghetti, bucatini, fettuccine, Vermicellini
4 hearts artichoke hearts
2 tbls Olive oil
4 cloves Garlic
1/2 cup Dry white wine
1 cup chicken stock
250ml Double cream
Salt
Black Pepper
serving
Parmesan cheese
2 tbls chopped parsley

Directions

Pasta with Artichokes can be done in less than 15 minutes, I usually time it that the sauce and the pasta will be ready almost simultaneously.

Pasta with Artichokes falls in the category of fast pasta that needs no preparation at all, can be made in less than 30 minutes and is a great dinner for 4-5 people, same as all the great quick pasta dish recipes.

I have used frozen artichokes in this recipe, peeling an artichoke can be an exhausting job and we do want a fast dinner here. The artichoke season is not long, the frozen ones are in great quality and just need cooking in boiling water for a few minutes.

Here’s my tip, I actually cook the artichoke with the pasta, this save time and give an earthy flavor to the pasta, this way you strain the pasta and pick the artichokes, slice them and immediately add to the sauce.

Pasta with Artichokes

I also don’t sear the artichoke but continue to cook them for a few more minutes with the chicken stock and the cream.

Don’t get me wrong searing the artichokes is great, I definitely welcome it, it adds earthy flavor but if we want a quick pasta with artichokes and you don’t have time make sure to prepare the sauce simultaneously to the pasta-artichoke cooking and the sauce will be waiting for the artichokes and not the other way around.

This pasta is full of taste, I add the parsley only when the pasta and sauce are off the heat, mixing it in a bowl. It keeps the parsley fresh and green but more important my kids like a creamy white sauce without parsley so I serve them with the clean smooth sauce and only after add the parsley and Parmesan.

Pasta with Artichokes

A few variations for Pasta with artichokes

You can take it to the lemony side (artichokes love lemon!) and replace the chicken stock with ½ cup of fresh lemon squeezed followed by a finishing of lemon zest.

Taking this dish to the spicy areas is just as good and you can add dried or fresh chili peppers to the pasta.

The artichoke has a real earthy flavor so everything connected to these range will be welcomed, sometimes I like to top the dish with arugula, it adds a real earthy flavor and crunchy texture.

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Steps

Done

10 minuts

cook pasta and artichokes

Add salt to a big saucepan filled with water and bring to a simmer. Cook the pasta for 1 minute less than the package instructs, it needs to be 'al dente'.
Add the artichoke to the pasta water two minutes after you added the pasta, it needs to be 7 minutes in the boiling water.
I used Vermicellini pasta that needs 9 minutes cooking.
drain the pasta.

Done

prepare the sauce

While pasta is cooking set a large iron skillet and heat over medium-high heat.
Add olive oil, garlic and cook for 30 seconds, add the wine cook for another 30 seconds while letting the alcohol to evaporate.
Pour the chicken stock. reduce to medium heat, add artichokes and cook for another 3 minutes. Add the cream, bring to a gentle simmer and cook for another 3 minutes.
Season with salt and pepper, add the pasta and cook for another minute.
Remove from heat and place in a large mixing bowl, add parsley and Parmesan and serve.