Penne with artichokes are a delicious and easy-to-cook dish with cooking times that may vary depending on the season. That affects the hardness of this delicious vegetable, especially in the springtime, and if it is cultivated with little water.
Penne with artichokes is a typical Roman dish, and cooked in Lazio region in general, where a particular and soft species of artichoke is cultivated. Very tender and perfect to be eat in many recipes. The recipe for penne with artichokes is very simple and requires few ingredients to be prepared.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
Ingredients
- 160 g Penne rigate pasta
- 50 cl vegetable broth
- 2 artichokes
- 1 lemon
- 1 clove garlic
- 1 sprinkle Black pepper
- 1 tuft parsley
- 1 sprinkle salt
- 10 tbsn olive oil extra vergin
Ingredients
|
|
Instructions
- Begin preparing artichokes that as usual you will have to deprive of hard outside leaves and stems (1). Cut off until you get to the soft inner leaves, then cut off the tips of the leaves up to almost half of the flower (2). Then rub the artichoke with half a lemon so it does not become black (3). The artichoke should be about half, if not least, of the initial size.
- Now divide the two artichokes into clusters, first in the middle (4) and then in quarters (5). Then rub with lemon (6) and dip them in cold water where you have also squeezed the other half of the lemon.
- Now, take a large, non-stick frying pan and pour four tablespoons of extra-virgin olive oil to heat it (7). Then put a peeled garlic clove to brown (8) and when ready, take it out of the pan. Then put the artichokes in the pan (9), after have well dried, and cook with high flame for three minutes before lowering the flame again.
- Now warm the broth well, put medium fire under artichokes and add a bowl of broth (10). Then add salt (11) and pepper (12) to your liking.
- Now add the parsley (13) you had previously chopped. Then cover with a lid and leave for at least 20 minutes, then check if the artichokes are cooked and all soft (14). Cooking times of artichokes may even reach 40 minutes in the case of a season when the artichokes are harder and more compact. During cooking occasionally add a bowl of broth (15) to have a bottom jug.
- In the meantime, you have put the penne to boil, and when they are ready, drain them, add in the pan with artichokes (16) and fry for a couple of minutes. Mix well and add broth if necessary. Then add freshly ground black pepper (17) and chopped parsley (18). Finally pour and serve well hot on the table.
Recipe Notes
The penne with artichokes is a dish of Roman tradition, perfect on all occasions, both familiar and important, especially in the springtime.
