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    You are in: Home / Recipes / Fusilli Con Cuori Di Carciofo Recipe
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    Fusilli Con Cuori Di Carciofo

    Fusilli Con Cuori Di Carciofo. Photo by Satyne

    1/1 Photo of Fusilli Con Cuori Di Carciofo

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Satyne's Note:

    Taken from here = It doesn't look like this recipe has been shared yet and it looks amazing. Times are estimates only as I have yet to try this recipe.

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    Units: US | Metric


    1. 1
      Strip away the tough outer leaves of the artichokes and thinly slice the hearts.
    2. 2
      Crush the cloves of garlic, and cook them with the sliced artichokes and the marjoram in a pot with a little water; when they artichokes are tender remove them from the fire and discard the garlic and the marjoram.
    3. 3
      Blend half the artichokes with half the oil and a little water to obtain a cream.
    4. 4
      Heat the remaining oil and toast the speck or pancetta; when the pieces are toasted drain them on absorbent paper.
    5. 5
      Salt the pasta water and cook the pasta.
    6. 6
      Divide the artichoke puree evenly among your plates, drain the pasta and divvy it up too, then sprinkle the pasta with the remaining ingredients, saving some of the Parmigiano for use at table, and serve with a zesty white wine.

    Ratings & Reviews:


    Nutritional Facts for Fusilli Con Cuori Di Carciofo

    Serving Size: 1 (383 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 681.0
    Calories from Fat 238
    Total Fat 26.4 g
    Saturated Fat 5.9 g
    Cholesterol 17.0 mg
    Sodium 454.6 mg
    Total Carbohydrate 92.9 g
    Dietary Fiber 16.6 g
    Sugars 4.8 g
    Protein 22.7 g

    The following items or measurements are not included:


    fresh marjoram

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