Sunday, April 13, 2014

Pasta e carciofi.

I pick my artichokes young, when their outer layers can be simply slipped off, their slender bases easily peeled. I cut them in half, ignoring the unformed choke and  drop them in boiling water acidulated with wine vinegar for a total of five minutes. Then, I drain and save the artichokes to serve immediately or place in a mason jar, fill with oil and save in the refrigerator.

Fresh artichoke hearts can be added to salads, pizzas, torta, pasta.

Today, I want them  with spaghetti.

I  saute green onions and garlic in a big pan with good olive oil and some pepper flakes,  add the drained artichokes, cut bite-size, and season with salt and pepper. Voila', a simple sauce for pasta and artichoke hearts.
If you have fresh peas or fresh fava, they will go great in this sauce,

You can take a shortcut and use a jar of artichoke hearts for a similar taste.

1 comment:

  1. Delicious and so easy - this is Mediterranean food at its best!