TAGLIATELLE with ARTICHOKES in white ragù and POTATO CREAM, a simple, creamy and tasty first course perfect for all occasions, made with seasonal ingredients.
I had some artichokes in the fridge that I absolutely had to use and I thought of making a first course different from the usual. That’s how these tagliatelle with artichokes in white ragù and potato cream were born: a creamy dish, rich in flavor and perfect for bringing something special to the table without making things too complicated.
This is one of those recipes that always works when you want to prepare a tasty first course for the family or when you have guests for lunch and want to impress without spending hours at the stove.
Follow me in the kitchen today: we are making tagliatelle with artichokes in white ragù.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4-5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 3 artichokes
- 9 oz ground veal
- 18 oz egg tagliatelle
- 2 potatoes
- 1 clove garlic
Steps
Peel the potatoes, cut them into pieces, boil them and then puree them in a bowl with a little water.
Remove the tougher outer leaves from the artichokes, remove the inner choke and cut them into wedges, then chop into small pieces.
Sauté the garlic then remove it, add the artichokes and start cooking, adding potato cooking water or broth as needed.
When the artichokes have softened a little, add the meat and continue cooking; meantime, bring water to a boil for the tagliatelle and cook them.
Stir in part of the potato cream with the artichokes, add some pasta cooking water and when the pasta is cooked add it to the sauce in the pan.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!Toss everything briefly and serve with some Parmesan and whatever else you prefer.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
TAGLIATELLE with ARTICHOKES in white ragù and POTATO CREAM
Useful tips for a perfect dish:
– Use fresh, seasonal artichokes to get a more intense flavor.
– Slice the artichokes thinly so they cook faster and stay tender.
– The potato cream should be smooth and velvety to make the pasta even creamier.
– Finish the pasta with a little cooking water to better bind the sauce.
– Serve the tagliatelle hot with a sprinkle of Parmesan to enhance all the flavors.
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FAQ TAGLIATELLE with ARTICHOKES in white ragù and POTATO CREAM
Which artichokes should I use for the pasta?
Fresh, seasonal artichokes are best because they have a milder flavor and a texture that is perfect for first courses.
How do I prevent artichokes from turning dark?
Simply immerse them in water with lemon after cutting to keep them from browning.
Can I substitute the tagliatelle?
Yes, you can also use fettuccine, pappardelle, or short pasta like rigatoni or mezze maniche.
Is the potato cream really necessary?
Yes, it makes the dish much creamier and more enveloping without the need for cream.
Can I prepare the sauce in advance?
Yes, the white ragù with artichokes can be prepared in advance and reheated when it’s time to dress the pasta.
