Today I am sharing the recipe for this creamy and delicious pasta with artichokes and mascarpone. A simple and easy-to-prepare main course. You can use either classic artichokes or Roman artichokes, in the first case you will need more, as they are smaller than the latter, but the instructions can still be found in the recipe below.
Regarding the type of pasta, I often prepare it with short pasta like mezze maniche or tortiglioni, for example, but this sauce also pairs well with spaghetti or linguine.
If you like artichokes, also try these recipes of mine:
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 2 Roman artichokes (or 4 regular artichokes)
- 1.75 oz onion
- 1 clove garlic
- to taste extra virgin olive oil
- 3.5 oz white wine
- 3.5 oz water
- 7 oz mascarpone
- to taste salt
- to taste pepper
- 12 oz pasta
Steps
To prepare the pasta with artichokes and mascarpone, clean the artichokes by removing the stems and setting them aside, then remove the tougher outer leaves and cut off about 1.25 inches of the tips, or more, depending on the size of your artichokes.
Then cut each artichoke into 4 wedges, remove the internal choke and the small leaves at the center, then thinly slice each wedge. As you cut the artichokes, place them in a bowl with water and a bit of lemon to prevent them from browning. Peel and trim the artichoke stems, slice them into rounds, and add them to the water with lemon.Peel and finely chop the onion and garlic clove. Heat a pan with the oil and gently fry the onion and garlic for a couple of minutes. Add the sliced artichokes and stems, and sauté for 5-6 minutes, stirring occasionally.
Deglaze with the white wine and let it evaporate.Then pour in the water, add salt, stir, cover with a lid, and let cook for 15-20 minutes, stirring occasionally, until the artichokes have softened.
Meanwhile, bring plenty of water to a boil in a large pot, salt it, and add the pasta.
A few minutes before draining the pasta, add the mascarpone to the artichokes and stir to melt it.
Drain the pasta al dente, reserving a bit of the cooking water, and add the pasta directly to the pan with the sauce.
Mix everything together, adding a bit of cooking water if needed. Adjust salt if necessary.
Serve your pasta with artichokes and mascarpone with a sprinkle of pepper.
