Artichokes can be quite intimidating...but don't worry, you are in good hands!
This recipe is so scrumptions and perfect for a dish in spring and summer. You will find below a description packed with useful tips! Enjoy!
Ingredients (serves 2):
- Two large artichokes
- Parmesan cheese to garnish (about 30 grammes)
- Olive oil
- 190 grams of Pasta (I used Rigatoni by Rummo)
- 125 grams of Cream (*Tip. I used Panna Chef which you can find at Ocado or Waitrose, for me it has the perfect consistency for a pasta sauce)
- 30 grams of butter
Overall Time: 45 minutes
First we need to clean the artichokes, following these steps:
- Wear gloves or rub some lemon on your hands as with oxidation the artichokes may cause some dark colouring of the skin
- Wash the artichokes, peal them and discard the outside hard leaves (2 to 3 layers)
- Cut of the stem, up to 2cm
- Cut off the end of the leaves. In my case I cut off half of the artichoke to get to the tender leaves. *Tip. You will have to cut between a third to half of its length, the
amount will depend on the artichokes. You may want to do this gradually to find the right point in which the leaves feel tender.
- As you go along place the artichokes in a bowl with the cut lemon to prevent them from changing colour
Now we cook the artichokes:
- Place them in a pot (deep enough to be closed with a lid) on a low flame, after putting some olive oil and a clove of garlic.
- Cover with the lid and cook for about 25 minutes. Stir from time to time to avoid sticking to the pot (if worried you can add a bit of water with the artichokes).
- Once cooked season with salt and pepper.
And then the pasta:
- Place some water to boil in the kettle and pour it in a big pasta pot. Add coarse salt (I added a full handful, the amount of salt depends on the amount of water you use). *Tip. The more the water, the yummier the pasta as it cooks more
evenly if it is not in a tight space. I use 2 and half to three litres of water.
- As you drop the pasta in the water, ensure it is boiling well and stir the first two minutes to avoid the pasta sticking at the bottom of the pot. After that you can just rely on the minutes on the packaging of the pasta. *Tip.I used Rigatoni by Rummo (they cook in 14 minutes to be al dente, 2 more minutes if you like them softer) to know when it is ready.
Now the dish is almost finished:
- While the pasta boils, pour the cream in a pan and heat it up with the butter up to the boiling point, then stop the cooking and season with salt. Add the artichokes cut in smaller pieces to the cream sauce after discarding the garlic.
- Strain the pasta and pour it in the pan with the sauce. Serve and garnish with grated Parmesan cheese and pepper.