1/2 Photos of Pasta With Artichokes
Fresh and good. You can sub the baby artichokes with regular artichokes, but you will need to trim and peel them to eliminate the tough bits, slice them into quarters, and cut out the choke. This recipe comes from a trattoria called La Fontanina di San Pietro on the Tuscan coast, and I found it in Gourmet. The suggested pasta is tagliatelle, but I like it with thin spaghetti.
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- 1To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice.
- 2In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often.
- 3Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat.
- 4In a large pot of boiling salted water cook the pasta al dente.
- 5Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together.
- 6Serve the hot pasta with grated parmesan, a piacere (if desired).
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Nutritional Facts for Pasta With Artichokes
Serving Size: 1 (255 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 459.3
- Calories from Fat 173
- Total Fat 19.3 g
- Saturated Fat 11.5 g
- Cholesterol 57.0 mg
- Sodium 126.7 mg
- Total Carbohydrate 61.2 g
- Dietary Fiber 6.0 g
- Sugars 3.9 g
- Protein 11.9 g