Across Italy
Artichoke Pasta
Artichoke Pasta
Meatless fusilli with sliced and puréed artichokes, mint and black pepper.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
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Pasta primaveraPenne is paired with zucchini, yellow squash, asparagus, tomatoes, and peas, then lightly bound with pecorino, lemon, and basil.Read this dish →
Pasta with broccoliBroccoli is parboiled, most of it breaks down in garlic oil into a cream, and reserved florets return intact around fresh troccoli.Read this dish →
Zucchini pastaWrung-out zucchini cooks with shallot for about 20 minutes, then joins spaghetti, pecorino, lemon, basil, and mint.Read this dish →
Asparagus PastaFusilli with softened sliced stalks as the cream and tips added late for texture.Read this dish →
Pumpkin PastaFarfalle with diced pumpkin, pancetta and a portion blended with ricotta.Read this dish →
Sweet Corn SpaghettiSpaghetti with most of the sweet corn blended into a cream and the remaining kernels kept for sweetness and texture.Read this dish →Meet the dish
An Italian home pasta using seasonal artichokes
Remove the tough outer leaves, tips and inner choke, then slice the artichokes thinly. Sauté with shallot, add water, cover and cook for about fifteen minutes. Purée one third with pasta water, return it to the pan and finish fusilli in the sauce for two minutes. Mint, oil and black pepper add a fresh edge.
Pasta shapes to use
- fusilli
Key ingredients
- artichokes
- shallot
- mint
- olive oil
- black pepper
Follow the cooking scenes
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Step 1: Trim thoroughly
Remove tough leaves and tips, halve each heart and scrape out the choke.
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Step 2: Braise thin slices
Sauté with shallot, add water, cover and cook for about fifteen minutes.
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Step 3: Purée one third
Blend about one third with pasta water and return it to the pan.
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Step 4: Finish the pasta
Cook fusilli in the sauce for two minutes and add mint, oil and pepper.
What to watch for
- Hold cut artichokes in lemon water to limit browning.
- Slice mint just before serving instead of repeatedly chopping it.
What sets it apart
Unlike artichoke carbonara, this uses no meat or egg; puréed artichoke itself thickens the sauce.
Gear and ingredients for this dish
Purchase suggestions for preparing this dish, including tools and ingredients.