A mythological story says that the God Jupiter fell in love with a very beautiful woman named Cynara, but she didn't return his love. So, to punish her, he changed her into a plant, the Cynara Scolymus (or artichoke).
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INGREDIENTS |
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Fusilli Barilla |
350 |
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g |
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Cherries tomato |
200 |
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g |
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Extra virgin olive oil |
60 |
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g |
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Butter |
30 |
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g |
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Artichoke hearts |
5 |
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Cognac |
1 |
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small cup |
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Shallot |
1 |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Cut the artichoke hearts into thin slices. Cut the tomatoes into quarters and mince the shallot. |
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In a saucepan, brown the shallot in oil. When it is soft add the tomatoes, artichokes and cognac. Let it evaporate. Cover the saucepan and let everything cook for about twenty minutes, adding a ladle of water if necessary. Season with salt and pepper. |
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Cook the Fusilli Barilla in plenty of salted water, drain it and stir in with the sauce adding a couple spoonfuls of butter. |
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CHEF'S NOTE |
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The best artichokes in terms of flavour and softness are the spring ones. Some examples are the purple ones from Tuscany, or the purple ones from Chioggia. |
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For this simple, sweet dish we suggest a medium-bodied, fresh, aromatic white wine such as a Martina Franca from Puglia or a Falanghina From Ischia Campania. |
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