Tag: artichoke

Artichoke and sausage pasta – Italian Cuisine

First of all, shell the sausage removing the casings and dedicate yourself to the artichokes: clean them (here the guide to see how to do it), let them rest for at least 10 minutes in water acidulated with lemon juice (so that they do not blacken), then drain and cook them in microwave for 10 minutes or steamed for 20, then cut them into thin slices.
(Alternatively, you can add the artichokes to the sausage without cooking them, prolonging the cooking in the pan for at least 10 minutes.)

Brown the sausage in a large non-stick pan with a little oil, then blend with the wine, finally add the artichokes and leave to flavor.

Drain the pasta al dente and add it to the sauce, stirring with the pecorino and (if needed) a little cooking water.

The artichoke and sausage pasta is ready: add a little chopped parsley and serve immediately.

Timbale of artichoke caponata – Italian Cuisine

1) Jumbled up flour with sugar and 2 pinches of salt. Add soft butter, egg and mix by adding 1 dl of ice water, a little at a time. When the dough is smooth, roll it out with a rolling pin on a floured surface. Grease a 14 cm diameter mold and line it with the dough, making it overflow. Coated the inside with the slices of ham, letting them overflow too. Cover with cling film and keep in the fridge.

2) Cut half the artichokes, deleted the internal hay and rub them with 1/2 lemon. Obtained from the orange 6 strips of zest, then cut them into julienne strips; squeeze the juice. Peel and slice the onion, stew it in a pan with 2 tablespoons of oil, unite the artichokes, add salt, add the thyme leaves and half of the zest. Deglaze with the wine and sprinkle with the juice. After 5 minutes, cover and carry on cooking 10 minutes until the artichokes are tender and the cooking juices have evaporated. United capers, olives and 50 g of almonds and turn off the heat.

3) Beat eggs with cream, salt and pepper. Add the artichokes and pour everything into the mold. Fold the slices of ham and excess pasta over the filling and cook at 180 degrees for 60 minutes. Leave warm the timbale and turn it out on a serving dish.

4) Obtained the pomegranate seeds. Cut fillet the remaining almonds and toast them in a pan with a drizzle of oil and the remaining zest for 2 minutes. Out of the fire, add the juice of the remaining half lemon, the pomegranate seeds, the chopped parsley and a pinch of salt. Garnish the timbale with the pomegranate mix and serve warm.

Artichoke and mushroom pasta – Italian Cuisine

First of all, clean the artichokes by removing the external leaves, the tips, the stem and the internal beard, cut them into slices and let them rest in water acidulated with a little lemon juice, so that they do not darken.

Clean the mushrooms from the earth with a brush and cut these into thin slices as well.

Sauté the mixture for sautéing in a large non-stick pan with a little oil, then add the mushrooms and artichokes (after draining them), add 1 ladle of broth and cook with the lid on for 10-15 minutes.

Start cooking the pasta.
Take half of the vegetables and blend them with the cheese, adding a little bit of the pasta cooking water if needed: you will need to obtain a homogeneous and not too thick cream.

Drain the pasta al dente and season with the cream and the remaining vegetables, then season with salt and pepper.
The artichoke and mushroom pasta is ready: serve, add a little fresh parsley and serve.

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