Few ingredients but good ones, as the saying goes, and for this recipe it is true. The Half sleeves with artichokes and cured pork cheek is an easy and delicious first course, the only tricky part is cleaning the artichokes, but it’s quick with 3 artichokes! If you like this recipe, also check out my Collection of artichoke recipes.
Other recipes
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 669.08 (Kcal)
- Carbohydrates 87.02 (g) of which sugars 4.77 (g)
- Proteins 21.40 (g)
- Fat 28.51 (g) of which saturated 10.56 (g)of which unsaturated 15.47 (g)
- Fibers 14.51 (g)
- Sodium 1,140.52 (mg)
Indicative values for a portion of 340 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
- 6 oz half sleeves rigate
- 3 artichokes
- 3 oz cured pork cheek
- 1 shallot
- 2 tbsps dry white wine
- 1 tsp fine salt
- 2 tbsps Pecorino Romano (grated)
- 1 1/4 cups water (boiling)
- 1 lemon (juice to prevent artichokes from oxidizing)
- 1 sprig parsley (chopped)
Tools
The recipe contains IconA affiliate links
- Kitchen scale
- Cutting board
- Frying pan 10.25 inches
- Lid 10.25 inches
- Pot 9.5 inches
Steps
Clean the artichokes by removing the harder outer leaves, using a peeler to clean the stem, keeping 3 inches, and cutting off the tips. Cut them in half and use the tip of a knife to remove the choke. As you clean each artichoke, place them in a bowl with water and the juice of 1 lemon to prevent browning, then rinse, drain, pat dry, and finely slice both the artichokes and stems.
In a pan, add oil, thinly sliced shallot, and cured pork cheek. Once they start browning, add the artichokes, stir, and let them soak up the flavors for a few minutes. Pour in the white wine and let it evaporate, then add salt and the boiling water.
Cover with a lid and cook on low heat for 40 minutes. In a pot, bring water to a boil, add salt, and pour in the pasta. Drain when al dente and mix it with the artichokes in the pan. Add a ladle of pasta water and toss to combine. Finish with grated pecorino and parsley.
