Penne with artichokes

Serves 4

penne with artichokes ingredients

  320  grams  penne rigate
  4       whole  artichokes
  4       tablespoons  olive oil
  1       clove  garlic — chopped
  1       tablespoon chopped parsley
           juice of a lemon

  • Prepare the artichoke and slice thinly. Put it into a bowl of water to which you’ve added the lemon juice.
  • Heat the oil i a pan. Add the garlic and parsley and fry gently for a couple of minutes.
  • Drain the artichokes and add to the pan. Stir well, cover,  and cook for a few minutes.
  • Add 2 or 3 tablespoons of water, salt, recover the pan and cook over a low heat until the artichokes are tender – maybe 15 minutes
  • Serve with the cooked penne.

penne with artichokes finished dish


Artichoke risotto

This recipe is apparently from Sicily. It’s unusual because it uses water instead of stock. If you can’t find salted anchovies,  use 6 fillets in oil instead.

Serves 4

artichoke risotto

artichoke risotto

  • 280g  risotto rice – pref Vialone nano
  • 4 young  artichokes — Prepared and sliced
  • 2 onions, chopped
  • 2 cloves  garlic, chopped
  • 3 salted anchovies, soaked and filleted
  • 30g  pecorino (pref Sicilian peppered), grated
  • a lemon
  1. Soak the artichokes in water to which you’ve added the juice of the lemon
  2. Fry the onions and garlic in a little olive oil for a few minutes until
    they begin to soften
  3. Add the anchovies and the drained artichokes and cook for a further couple
    of minutes
  4. Add the rice and cook until it starts to turn transparent.
  5. Proceed in the usual way for risotto but using boiling water instead of
    stock. You will need just over a litre of water.
  6. When the rice is cooked, remove from the heat and add the cheese.
  7. Let it rest for a couple of minutes before serving.
artichoke risotto finished dish

artichoke risotto finished dish

Fusilli with artichokes

 Artichokes are just coming into season here. They’ll be a quarter of the price in a couple of weeks but I just couldn’t wait 🙂 If you’d like to know how to prepare an artichoke, look here.

Serves 4

fusilli with artichokes Ingredients

  320   grams  fusilli (spirals)
  3        whole  globe artichokes — prepared and thinly sliced
  1        small  onion — Finely chopped
  1        clove  garlic — chopped
  1        tablespoon  olive oil
  200   grams  Passata
  100   milliliters  dry white wine
            a sprig of parsley
            a lemon

  • When you’ve prepared the artichokes, soak then in cold water, to which you’ve added the juice of the lemon, for a few minutes.
    Prepared artichokes
  • Fry the onion and garlic together until they start to colour
  • Add the drained artichokes, season with salt  and cook for about 10
  • Add the wine and let it reduce a little
  • Add the tomatoes and cook over a low heat for another 20 minutes
  • 5 minutes before the end, add the parsley
  • Mix with the cooked fusilli and serve

fusilli with artichokes Finished dish