Pasta with artichokes and shallots
4 servings
45 minutes
Pasta with artichokes and shallots is a refined dish of Italian cuisine that combines the delicate flavor of artichokes with the sweet spiciness of shallots. Artichokes, valued for centuries in Mediterranean gastronomy, lend sophistication to the pasta, while the risotto-like cooking method makes the texture tender and rich. Lemon juice adds freshness and parmesan depth of flavor, creating harmony between creaminess and a slight tang. This dish is perfect for a cozy dinner, filling the home with aromas of Southern Italy. The combination of simple ingredients transforms into a culinary masterpiece where each note unfolds gradually, leaving an unforgettable impression.
1
Clean the artichokes from thorns, tops, and stems. Place the tender part in water with squeezed lemon juice. This way, the artichokes won't darken.
- Artichokes: 4 pieces
- Lemon: 1.5 piece
2
Boil the remaining harder part in 1 liter of salted boiling water for 15 minutes. Remove from water.
- Salt: to taste
3
Chop the shallots finely.
- Shallot: 1 piece
4
Slice the artichokes thinly.
- Artichokes: 4 pieces
5
Sauté shallots in a wide pot with oil for one minute, add artichokes and cook for another minute. Add pasta and pour artichoke broth over the pasta. Bring to a boil and cook like risotto until done, adding broth gradually as needed.
- Shallot: 1 piece
- Artichokes: 4 pieces
- Extra virgin olive oil: 2 tablespoons
- Penne: 320 g
- Artichokes: 4 pieces
6
Mix the pasta with parmesan and the juice of half a lemon (optional). Season with pepper and serve.
- Grated Parmesan cheese: 6 tablespoons
- Lemon: 1.5 piece
- Ground black pepper: pinch
