Artichokes are appreciated, especially in the Lazio region: in fact, there are festivals and feasts that celebrate them.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Tortiglioni Barilla |
350 |
|
g |
|
|
|
|
|
Tomatoes pulp |
500 |
|
g |
|
|
|
|
|
Grated Parmigiano Reggiano cheese |
100 |
|
g |
|
|
|
|
|
Butter |
40 |
|
g |
|
|
|
|
|
Olive oil |
40 |
|
g |
|
|
|
|
|
Artichoke hearts |
6 |
|
|
|
|
|
|
|
Dry white wine |
1 |
|
glass |
|
|
|
|
|
Garlic |
1 |
|
clove |
|
|
|
|
|
Green onions |
3 |
|
|
|
|
|
|
|
Italian parsley |
|
|
to taste |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Cut the artichoke hearts a la julienne (in thin slices). |
|
|
| 2. |
|
In a low and large pan, brown the garlic in oil and butter.
Remove the garlic and place the thinly sliced green onions. |
|
|
| 3. |
|
Add the artichokes. Season with salt and after a couple of minutes add a cup of dry white wine. Add the tomatoes pulp and a ladle of water. Boil on a medium fire for about twenty minutes.
Season with some more salt and pepper. |
|
|
| 4. |
|
Cook the Tortiglioni Barilla in plenty of salted water, drain them and pour them in the sauce. Sauté the pasta adding a little butter and two tablespoons of cooking water. Sprinkle of grated Parmigiano Reggiano cheese and Italian parsley. Serve. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
To avoid having the artichokes turn black after they have been cut, soak them in water and lemon.
The inside of the artichoke is the part with the softer and tastier meat, therefore is called the "head" or more commonly the "heart" . |
|
|
|
|
 |
|
|
For this flavourful but delicate dish we suggest a soft, delicate, light-bodied, white wine such as a Cinqueterre bianco or a Blanc de Morgex et la Salle. |
|
|
 |
|
