Pasta ai Carciofi – Pasta with artichokes – pâtes aux artichauts.

(en français, plus bas)

What would you bring back from a trip in Rome,? Shoes, designer clothes or pasta?

Well, I came back with 4 artichokes (and,… two pairs of shoes :-))

The “eternal city” is a wonderful place to visit: almost every street has some beautiful architecture, there are many museums and monuments to see, not mentioning the shops and great food… And it is also one of the best place to eat artichokes! There are different kind of antipasti with artichokes and I have eaten different kind of pasta with artichokes nearly every day…

There, I found out – with great interest – that there are two periods for Italian artichokes: the spring crop, starting in March and then, a second crop, starting in November!

Seeing so many of them made it impossible for me to resist bringing back some of these lovely babies home!

Pasta with Artichokes

Ingredients for 2 servings:

1 lemon

4 medium-size artichokes or 6 small

2 tablespoons olive oil

3 cloves garlic, crushed

4 tablespoons parsley, chopped

3/4 cup vegetable stock

160g uncooked pasta (I used wholewheat spaghetti)

salt and freshly ground black pepper

1/2 cup grated parmesan or pecorino romano

2 tablespoons parsley, chopped

Method:

Prepare the artichokes.

Excellent explanations on how to prepare artichokes can be found on The Artichoke Blog, here and here. This blog is a real treasure for artichokes recipes, information, and events.

Here are the instructions in my own images and words…

Fill a pot with cold water and the juice of a lemon.

Cut the stem of the artichokes and trim them. The inside part can be eaten, it is very tender.

Trim the  artichoke leaves, about 2/3 of its total length (see below,picture 1). Remove a few layers of leaves, until the colour of leaves is a lighter shade of green and maybe a few stripes of purple.

Cut the artichoke in 4 or 6 and remove all of the straw/hair kind of thing in the middle as well as a few layers of the core leaves. Then, immediately put it into the lemon-water: it will prevent the browning.

Heat the olive oil in a pan. Add the garlic and stir. As soon as the garlic starts to become a little golden, add the cut artichokes and 4 tablespoons of parsley. Stir well.

Add 3/4 vegetable stock and bring to a boil. As soon as it boils, reduce the heat, cover with a lid and simmer for about 15 minutes or until the artichokes are tender. The stock should have reduced to one or two spoons of thick liquid.

In the meantime, prepare the pasta al-dente. I usually cook them 2 minutes less than indicated in the instructions.

Drain the pasta, keeping about 1/4 cup of the cooking water.

Add the pasta to the artichokes, stir well. Add the grated cheese, season with salt and pepper. Add some of the cooking water and cook for 1 or 2 minutes maximum, stirring constantly.

Sprinkle with 2 tablespoons of parsley and serve. You can add some more grated cheese just before serving.

I am sending these pasta ai carciofi to Presto Pasta Nights which is being hosted this week by Rachel of The Crispy Cook.

and

I am participating  to Healing Food: Artichokes,  March 2011, hosted by me. Healing foods is an event created by Siri.

Pâtes aux artichauts

Qu’est-ce que vous rapporteriez d’un voyage à Rome? Chaussures, vêtements de marque ou des pâtes?

En ce qui me concerne, je suis revenue avec 4 artichauts (et, … deux paires de chaussures :-))

La “ville éternelle” est un endroit merveilleux à visiter: presque toutes les rues ont une très belles architectures, il y a de nombreux musées et monuments à voir, et je ne parle pas des magasins et de la délicieuse cuisine italienne … En plus, c’est l’un des meilleurs endroits pour manger des artichauts! Il existe différentes sortes d’antipasti aux artichauts et chaque jour, j’ai pu manger des pâtes aux artichauts préparées différemment de la veille.

J’ai appris qu’il yavait deux périodes pour les artichauts italiens: la production de printemps, à partir du mois de mars, puis, une seconde récolte, à partir du mois de novembre! En voyant tous ces artichauts sur les marchés, il m’a été impossible de résister à en ramener quelques-uns à la maison…

Ingrédients pour 2  personnes:

1 citron

4 artichauts italiens de taille moyenne ou 6 petits (style artichauts poivrade)

2 cuillères à soupe d’huile d’olive

3 gousses d’ail, hachées

4 cuillères à soupe de persil haché

3 / 4 tasse de bouillon de légumes

160g de pâtes crues (j’ai utilisé des spaghettis de blé entier)

sel et poivre noir fraîchement moulu

1 / 2 tasse de parmesan râpé ou de pecorino romano

2 cuillères à soupe de persil haché

Préparation:

Préparer les artichauts.

D’excellentes explications (en anglais) sur la manière de préparer les artichauts peuvent être trouvé sur un super blog en anglais, exclusivement consacré aux artichauts: The Artichoke Blog, ici et ici. Ce blog est un véritable trésor pour les recettes , les informations et les événements consacrés aux artichauts.

Pour les instructions en images , voir ci-dessus, dans le texte anglais.

Remplir un recipient d’eau froide mélangée au jus d’un citron.

Couper la tige des artichauts et la peler pour ne garder que la partie centrale. La partie intérieure peut être consommée, elle est très tendre.

Couper les feuilles d’artichaut, environ 2 / 3 de sa longueur totale (voir ci-dessus, photo 1 de “preparing an artichoke”). Enlever ensuite quelques couches de feuilles, jusqu’à ce que la couleur des feuilles soit plus clair et qu’il y ait peut-être quelques rayures violettes.

Couper les artichauts en 4 ou 6 et enlever le foin à l’intérieur, ainsi que les feuilles centrales. Immédiatement les mettre dans leau  citronnée : cela permet d’éviter le brunissement.

Chauffer l’huile d’olive dans une poêle. Ajouter l’ail et remuer. Dès que l’ail commence à devenir un peu doré, ajouter les artichauts coupés et 4 cuillères à soupe de persil. Bien remuer.

Ajouter 3 / 4 d’un verre de bouillon de légumes et porter à ébullition. Dès que ça bout, baisser le feu, couvrir avec un couvercle et laisser mijoter pendant environ 15 minutes ou jusqu’à ce que les artichauts soient tendres. Le bouillon devrait avoir réduit à une ou deux cuillères de liquide épais.

Dans le même temps, préparer les pâtes al dente. J’ai l’habitude de les faire cuire 2 minutes de moins que ce qui est indiqué dans les instructions.

Égoutter les pâtes, en conservant environ 1 / 4 tasse de l’eau de cuisson.

Ajouter les pâtes aux artichauts, et bien mélanger. Ajouter le fromage râpé, saler et poivrer. Ajouter un peu d’eau de cuisson et faites cuire pendant 1 ou 2 minutes au maximum, en remuant constamment.

Saupoudrer de 2 cuillères à soupe de persil et servir. Vous pouvez ajouter un peu de fromage râpé juste avant de servir.

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56 thoughts on “Pasta ai Carciofi – Pasta with artichokes – pâtes aux artichauts.

    • Ma chère, tu es la bienvenue! et je compte sur tes délicieuses mini tatin de tomates, qui m’ont vraiment tapé dans l’oeil :-)

  1. don’t you just love those street-side grocery vendors… very nice pictures… also liked your artichoke cleaning steps… I tried it once and by the time I was done cleaning one artichoke, all of it was in the trash… so I gave up… lol… nice job..

    US Masala

    • Thanks dear! I agree, artichokes can be a little intimidating at first… But if you would try once more, I am sure you will love them!
      I suppose if you remove 1/4 or 1/3 of the hard, external leaves, it should be enough!

  2. Absolument magnifique les photos de ton voyage!
    J’aurai fait comme toi car j’adore les artichauts et je suis une dingue des chaussures….
    Très belle assiette de pâte qui titille les papilles!
    Bonne semaine

  3. I love these artichokes and the pasta you created with them! I was smiling about your story of bringing the artichokes back home! I should have done that too when I was in Italy at Lake Como with some family friends we had small artichokes that were so tender and delicious I have never experienced such artichokes ever again since then.

    • Thanks!
      I must confess that I was a little worried imagining the face of the customs officers if they would have opened my suitcase…

  4. I live too far away to come back with artichokes, but maybe I could bring back some olive oil? I could see why you’d bring back artichokes, especially given the name of your site!
    The pasta looks delicious. I’m a big fan of artichoke pasta, personally :)

    • @ Jyoti, Rosa, Azita and Heni: Thanks!
      @Honeybee: thanks! Please try with the fresh ones, they really taste better!

  5. Those artichokes are so gorgeous I could almost cry from looking at them! They are crazy expensive here so I avoid them but if i went to rome…nothing would stop me from smuggling quite a few back. This pasta looks delicious!

    • Thanks!
      Mr Artichoke had to drag me out of the market! I could have come back with a whole suitcase of artichokes, tomatoes and other gorgeous veggies!! and I am not talking about the sweets,cheese and co… *sigh”

  6. I miss Italian artichokes a lot. We have plenty of them here in California, but they are not the same. Pasta coi carciofi is a nice dish. Also, Piazza Navona is my favorite square in the city and one of my favorite places to hang out.

    • It is so surprising to see how unique the taste of these Italian artichokes seem to be!
      I was thrilled to find some more at the market here in Geneva last week ;-)
      Piazza Navona was a real “coup de coeur”, we both loved it and spent a quite some time hanging around!!

    • :-) hihi, je dois poster plus de recettes d’artichauts, c’est sûr!! Ce n’est que la deuxième… et je réfléchis à un artichaut qui soit “sweet”… mais là , ça se corse…

  7. Hey Sweetest Artichoke! I love this recipe. Why you might ask? Because I was about to make pasta with canned artichokes with a white wine sauce, but I opened the white wine and it is horrendous. Ugh, so disappointing. I’m going to use sauce recipe here, since it doesn’t have wine. Thanks and I’ll come back and comment on it once I know how it is too;)

  8. Ce genre de plat avec de bons ingrédients frais, j’adore. Malheureusement, ici, les artichauts ont déserté les marchés :( Merci pour ta recette très appétissante

  9. I guess I’ll be packing my bags and brushing up on my Italian- a trip to Rome sounds awesome and in the meantime… I’ll be making some of your delish looking dish. Thanks for sharing with Presto Pasta Nights.

  10. Thanks for your comment on my blog. I’m glad because now I’ve found yours. This looks like a fantastic trip to Rome. And if I went there, getting good pasta would definitely be on my ‘to do’ list. Your dish looks DELICIOUS.

  11. For anyone wondering if they should use this recipe, I made this pasta due to the sauce not containing alcohol like most white artichoke pastas like this. I had some white wine that was just terrible, so I didn’t feel comfortable cooking with it. This recipe was wonderful-not dry and very delicious!

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