Tag: artichoke

Artichoke caponata – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Artichoke caponata - Misya's recipe

First of all, clean the artichokes (I advise you to wear gloves, so as not to blacken your hands) removing stems, tips, external leaves and beards (here is the complete guide to do it best).
Cut them into slices and let them rest in water acidulated with lemon juice for 20 minutes, so that they do not oxidize.

Heat a little oil in a non-stick pan, add the well-drained artichokes and cook over medium-low heat with a lid for about 15 minutes or until they are tender, then add salt.

In the meantime, clean the celery, cut it in half lengthwise and then into slices, then cook it for 5 minutes in already boiling water and drain it.

Peel the onion and cut it into slices.

Sauté the onion over a low heat in a large non-stick pan with a little oil, then add the celery, olives and capers and leave to flavour.

Add the puree and 1 glass of water and continue cooking until the sauce has reduced.
(If you want, you can also make it plain: in that case increase the oil a little and add only the water, without the puree.)

Add sugar and vinegar and let mix, then add the artichokes and season with salt and pepper.

The artichoke caponata is ready, you can keep it in the fridge for up to 1 week and serve it hot, warm or cold.

Cooking artichoke stems: delicious zero waste recipe – Italian cuisine reinvented by Gordon Ramsay

Cook the artichoke stems it’s a great way to avoid waste in the kitchen. Often only the hearts of the artichoke are used and therefore today we bring to the table a first course based on artichoke stems, in order to also enhance this part which is often thrown away.

Artichokes: spring treasure

Artichokes are a vegetable whose season runs from March to June. They are rich in proteinsbut also of fibers and are suitable for multiple uses in the kitchen. They are often cooked fried, but also sautéed or stewed. They can accompany second courses or they can become a single dish.
They have a shape similar to a flower and are composed of an upper part, also called heart of the artichokeand from the stem.
The outer leaves of the artichoke are not edible as is the beard found inside. In many recipes only the heart of the artichoke is used, but the stems can be recovered and consumed after removing the outermost bark which is hard and stringy and therefore not edible.

We used artichoke stems to prepare a really tasty and simple to make pasta based on ricotta and walnuts.

Pasta with artichoke stem pesto, ricotta and walnuts: the recipe

Pasta with artichoke stem pestoMarta Tovaglieri


  • 320 g of short pasta such as fusilloni
  • 2 artichoke stems
  • 1 shallot
  • 100 g of cow’s milk ricotta
  • 5 walnuts plus a couple for serving
  • extra virgin olive oil
  • salt
  • pepper


  1. Clean the artichoke stems: cut the outermost part of the stems and then peel them with a potato peeler to remove the hardest and stringy part. Cut them into cubes.
  2. Peel and chop a shallot with a knife. Heat a large pan and brown the shallot with a generous drop of extra virgin olive oil.
  3. Also add the artichoke stems and cook until they are soft. If necessary, add a drizzle of water. Season with salt.
  4. Place the cooked artichokes in the glass of an immersion blender. Add the ricotta and the shelled walnuts. Blend well and then season with salt and pepper.
  5. Boil the pasta in plenty of salted water. Add two ladles of cooking water to the artichoke and ricotta pesto to make it softer and velvety.
  6. You do skip the pasta with the artichoke stem pesto and serve with a few pieces of walnut.

Artichoke stem pesto: other uses in the kitchen

Artichoke stem pesto is an excellent condiment for pasta, but can also be served on hot toasted bread, for an unusual and tasty appetizer. For an extra touch, you can also add fresh chili pepper and a drizzle of extra virgin olive oil before serving.

artichoke flan for a gluten-free diet – Italian cuisine reinvented by Gordon Ramsay

artichoke flan for a gluten-free diet

Clean the artichokes, removing the hardest outer leaves and cutting them into thin slices. In a pan, heat the extra virgin olive oil and brown the artichokes until they become soft. In a bowl, mix the eggs, cream, grated cheese and aromatic herbs. Add the artichokes and mix well.

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