Garganelli with mackerel and artichokes, a very colorful and tasty main course, suitable even for children. It is an easy one-pot meal that combines both the main and the second course in one recipe. It is quick to prepare and perfect for clearing out the fridge.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 7 oz Egg Garganelli (paglia e fieno)
- 6 oz Mackerel (in oil or natural)
- 1 Artichoke
- to taste Extra virgin olive oil
- 1 clove Garlic (in its skin)
- to taste Fine salt
- to taste Dry white wine
- to taste Pepper
Preparation
We can replace fresh artichoke with 3 frozen artichoke hearts.
Clean the artichoke, removing the hard and fibrous outer leaves until reaching the most inner and tender part.
Cut it in half to remove the inner choke and then slice thinly. Immerse it in a lemon water solution. Also clean the stem, taking only the most tender inner part and immerse it in the lemon water.
Drain the mackerel from excess oil. In a large pan, brown the garlic over low heat in a scant tablespoon of extra virgin olive oil; once it is golden, remove it and add the artichoke (well-drained), raise the heat, and let it brown well, stirring often. After a few minutes, pour in the wine and let the alcohol evaporate. Then, cover, add 1/2 cup of water, and let the artichoke cook on low heat for about ten minutes (it needs to become tender).
Meanwhile, we will have already put water to boil for the garganelli. When the water boils, add the garganelli, let it come back to the boil, and add salt.
Cook the garganelli until al dente. Add the mackerel to the artichokes just before draining the garganelli, stirring to blend the ingredients. Taste and adjust salt and pepper. Drain the garganelli al dente, add them to the sauce (keep some pasta cooking water to use if the sauce is insufficient) and let them absorb the flavors for about a few seconds, stirring often and finally, serve immediately.
