Between October and April, artichokes can be found at the market stalls. The edible part is the flower. Artichokes lend themselves to numerous recipes; they are great stuffed, fried, raw in pinzimonio, paired with fish, red meat, white meat, in short, they go well with everything. I cook them often, especially in main courses like Half Rigatoni with Artichokes and Ricotta, an easy and quick recipe . . . a must-try!
Recipe updated on 01/25/2018
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 8.8 oz half rigatoni
- 3 artichokes
- 3.5 oz ricotta
- 1 clove garlic
- A few sprigs parsley
- 3.4 fl oz dry white wine
- 0.7 oz Parmigiano Reggiano DOP (or pecorino if preferred)
- 2 tbsp extra virgin olive oil
- 0.14 oz fine salt
- 1 lemon (juice)
Tools
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- Kitchen Scale
- Cutting Board
- Mezzaluna
- Pressure Cooker
- Pan
Steps
Clean the artichokes by discarding the outer leaves and reaching where they are more tender. Cut off the bottom of the spines. Clean 4 inches of stem by peeling with a paring knife. Cut the artichoke heart into 4 parts and remove the choke. While doing this, the artichokes should be immersed in cold water with lemon to prevent them from turning black.
Once cleaned, rinse and drain the artichokes. Place them in the steaming basket of the pressure cooker and cook for 15 minutes from the start of the whistle. Once ready, place them on the cutting board and chop coarsely with the mezzaluna. In a large pan, pour oil, chopped garlic, and parsley. When they begin to brown, add the artichokes, salt, and stir. Deglaze with white wine and leave on low heat with a lid for 10 minutes.
Bring water to a boil, salt it, and cook the half rigatoni. Drain al dente and pour into the sauce. Toss over high heat, adding the ricotta. Off the heat, add a little Parmesan or Pecorino and serve.
