Across Italy · No.93 / 103
Artichoke Pasta
Artichoke Pasta
Meatless fusilli with sliced and puréed artichokes, mint and black pepper.
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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.
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