Ciao everyone! Artichoke and pasta is probably one of my favorite ways to eat fresh artichokes. I learned about this combination from my mother-in-law, Giuliana. She was an excellent cook and hardly ever opened a cookbook!
– To make this dish you’ll need to clean and prepare the artichokes as shown in my video “The best way to prep artichokes”
– The best pasta for this dish is egg dough pasta, it is silky and has a delicate flavor which pairs nicely with fresh artichokes’ mild flavor. Tagliatelle or farfalle (bowties) are the ideal shapes because they are large enough to hold bits of artichokes.
– Here is my Tutorial for pasta making with the machine: “Pasta Machine Tutorial”
RECIPE
Makes 4 -5 servings
4 large artichokes or 5 medium-sized artichokes
2 cloves fresh garlic
4-6 sprigs of fresh thyme (you will need less if using dry thyme)
abt 50 ml (1/4 cup) Extra virgin olive oil
salt, pepper (freshly ground is always tastier)
400 (14oz) grams of fresh egg pasta.
Optional: about 120ml (1/2 cup) of vegetable broth – I normally just add water
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