Bucatini with artichoke carbonara or Springtime carbonara

Bucatini alla carbonara di primavera. This dish works very well. It’s now my new favourite artichoke dish (for a week or so anyway ūüôā ) If, like mine, the artichokes are very small, use 6. Serves 4

artichoke carbonara ingredients

320 grams bucatini
3 artichokes — prepared and sliced

40 grams pancetta — cubed
1/2 clove garlic
100 ml vegetable stock
1 sprig parsley — chopped
1 lemon
2 eggs
2 egg yolks
20 grams grana padano — grated
10 grams pecorino Romano — grated
olive oil
salt and pepper

  • Heat 2 tablespoons of oil in a pan and fry the pancetta for 3-4 minutes.
  • Add the artichokes, garlic, parsley and stock.
  • Salt and cook over a medium heat for 10 minutes covered and a further 15 minutes uncovered. Keep warm.
  • Take a large bowl (which will be used to serve the pasta). Add the eggs and yolks, a pinch of salt, a generous amount of pepper and the cheese. Beat until you have a smooth paste.
  • Cook the pasta until al dente
  • Drain the pasta and add to the bowl with the egg mix. Toss until the bucatini are well coated. Add the artichokes and mix again.
  • Serve immediately

artichoke carbonara finished dish

Artichokes with anchovies


Carciofi alle acciughe. We are well into artichoke season now and I seem to be eating them three times a week. Not a problem :-)Serves 4

artichokes with anchovies ingredients

4 Artichokes
3 salted anchovies (or 6 tinned fillets)
    olive oil
1 clove garlic

  • Trim and quarter the artichokes
  • Fry the whole, peeled garlic clove in a little olive oil until browned, remove and discard.
  • Add the artichokes and about 1cm of water. Cover and steam until the artichokes are tender.
  • If using salted anchovies, fillet, soak for 10 minutes in cold water and drain
  • Remove the artichoke from the pan and add the anchovies. Reduce the cooking liquid, stirring all the time, until the anchovies have disolved.
  • Return the artichokes to the pan, mix well and cook for a few minutes to allow them to take up the sauce.
  • Serve as a side dish

artichokes with anchovies finished dish

Tagliatelle with artichokes and anchovies

Tagliatelle con carciofi e acciughe. If you are unsure how to prepare the artichokes, click here. Serves 6
tagliatelle with artichokes and anchovies finished dish

tagliatelle with artichokes and anchovies finished dish

 

  • ¬†500 g fresh tagliatelle
  • ¬† 6 small artichokes
  • ¬† 1 lemon
  • ¬† 12 tinned anchovies in oil
  • ¬† 2 cloves garlic
  • ¬† 75 ml dry white wine
  • ¬† 100 ml vegetable stock
  • ¬† 2 tbsp chopped parsley
  • ¬† 30 g butter
  • ¬† ¬†olive oil
  • ¬† ¬†salt and pepper
  1. Prepare the artichokes in the usual way. Slice thinly.
  2. Add 4 tablespoons of olive oil to a large pan. Fry the whole cloves of garlic until they are well coloured and then remove them from the pan. Drain the artichokes well and add to the pan. Fry for 5 or 6 minutes until they start to colour.
  3. Remove the artichokes and put to one side. Add the anchovies and break them up with a wooden spoon. When the anchovies have completely dissolved, return the artichokes to the pan. Add the wine and stock. Reduce the liquid to half over a high heat. Remove from the heat, seasons with salt and pepper and stir in the parsley.
  4. Cook the tagliatelle. Drain and toss with the butter (optional). Add to the pan with the artichokes, mix well and serve immediately.