Tagliatelle with artichokes very creamy and delicious. How good are artichokes! Their season is quite long; in fact, we find them fresh at the market from October to May, and when they are out of season we can still use frozen ones in the kitchen. Artichokes are vegetables rich in minerals such as potassium, phosphorus, magnesium, iron, copper, calcium, and zinc; but also rich in vitamins, beta-carotene. They are also low in calories, so perfect even in a diet regime containing about 40 Kcal per 100 grams of artichokes. They are perfect for the liver, detox, purifying, and detoxifying. And last but not least… they are so, so good! The recipe I want to tell you today is that of a first course with artichokes simple to prepare and delicious. A dish of Pasta with artichokes creamy and exquisite but also very simple to prepare. I simply cooked artichokes in the pan adding some milk, this is my secret to having very tender artichokes that do not darken. I then blended half of the artichokes to create a very soft cream that wraps the pasta making it irresistible. As a pasta shape, I used egg tagliatelle, but another shape of pasta is also fine, whether long or short, both dry and fresh pasta. So let’s hurry into the kitchen and prepare together some delicious Tagliatelle with artichokes
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 349.19 (Kcal)
- Carbohydrates 57.24 (g) of which sugars 2.39 (g)
- Proteins 13.07 (g)
- Fat 8.90 (g) of which saturated 1.56 (g)of which unsaturated 0.62 (g)
- Fibers 4.08 (g)
- Sodium 160.03 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pasta with Artichokes
- 9 oz egg tagliatelle
- 5 artichokes
- 1 cup milk (about 200 ml)
- 1.8 oz Grana Padano, grated
- 1.1 oz walnut kernels
- 1 clove garlic
- as needed extra virgin olive oil
- 1 bunch parsley
- as needed salt
- 1 pinch pepper
What you need to prepare the Artichoke Cream
- Immersion Blender
How to prepare Tagliatelle with artichokes
Clean the artichokes by removing most of the stem, outer leaves, and tips. Then cut them in half and remove the internal beard. If you use, like me, a portion of the stem, peel the outer part with a peeler or simply with a knife. As you clean the artichokes, place them in a bowl with water acidulated with the juice of half a lemon, so they do not darken.
Drain the artichokes and cut them into thin slices. Pour 3-4 tablespoons of olive oil into a large pan and add a clove of garlic. Also, add the artichokes and let them cook for 3-4 minutes over medium heat, stirring often with a wooden spoon.
Pour the milk over the artichokes and adjust the salt. Lower the heat, cover the pan with a lid, and let the artichokes cook on low heat for about 12-14 minutes. Check the cooking of the artichokes by piercing them with the prongs of a fork.
In the meantime, bring plenty of salted water to a boil in a saucepan and dip the tagliatelle or another pasta shape into it. Remove the clove of garlic. Transfer half of the artichokes into a glass of an immersion blender. Add the walnut kernels, grated cheese, and a pinch of pepper.
Also add a few tablespoons of the pasta cooking water. Blend until you get a delicious artichoke cream. Drain the tagliatelle and plunge them into the pan with the artichokes. Also add the artichoke cream and mix well for a minute over medium heat. Serve the Tagliatelle with artichokes with a sprinkle of grated cheese and chopped parsley.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can cook the artichokes in advance and store them in a container in the fridge for 2 days
You can prepare the same recipe using frozen artichoke hearts; in this case, the preparation will be even quicker
If you prefer not to use milk for cooking the artichokes you can simply deglaze them in the pan with white wine
Also, don’t miss the recipe for my Savory tart with artichokes soft and tasty
