The pasta with artichokes is a simple seasonal first course with an extraordinary taste.
Try it with lemon juice and shaved Parmesan — irresistible.
Artichokes
An artichoke is a plant whose edible part is the flower, particularly the bracts (leaves) and the heart.
They come in different shapes and shades and there are many varieties.
In Sicily the violet artichoke is particularly common.
When buying, make sure artichokes are fresh: the stem and flower should be firm, the color even and vibrant, free of spots and the tip should be well closed.
Artichokes are low-calorie vegetables and rich in fiber including inulin, a soluble fiber that helps slow carbohydrate absorption.
For this reason they are particularly suitable in a balanced diet in the presence of high blood sugar, prediabetes or diabetes.
They also have a good satiating effect.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz square spaghetti (whole wheat)
- 2 artichokes
- to taste lemon juice
- as needed water
- 1 pinch salt
- 1 1/4 cup white wine
- 1 pinch garlic powder
- 1 1/4 cup white wine
- 1 pinch salt
- 1 pinch mixed peppercorns (to grind)
- drizzle extra virgin olive oil (to finish (uncooked))
- to taste chopped parsley
- to taste lemon juice
- Parmesan (in flakes or substitute: caciocavallo, grana, pecorino)
Suggested Tools
- Gloves disposable
- Knife
- Cutting board
- Pan non-stick
Preparation
Put on a pair of disposable gloves to avoid staining your hands and nails.
Clean the artichokes
– cut off and remove the stem;
– remove the tougher outer leaves;
– cut each artichoke to about one third of its length (about one third from the top) removing the tip (the toughest part of the leaves);
– halve the artichoke;
– remove the “choke” (the fine hairs inside the heart) with the help of a knife;
– slice the heart;
– immediately sprinkle the artichokes with lemon juice to prevent them from darkening.Blanch the artichokes
– in a small saucepan bring salted water to a boil;
– add the cleaned and sliced artichokes;
– add the white wine;
– cook over low heat for about 10 minutes until tender (a fork should easily pierce the heart);
– drain the artichokes;
– transfer them to a plate lined with paper towels to dry.In a non-stick pan briefly warm:
– the garlic powder;
and deglaze with a small glass of white wine.
Add the artichokes and sauté for 2–3 minutes, stirring occasionally.
Add a pinch of salt and a pinch of pepper.Cook the pasta al dente, rinse it briefly under running water to reduce surface starch and drain.
Meanwhile, warm the sauce.Pour the pasta into the pan with the sauce, drizzle with a little extra virgin olive oil (uncooked) and toss well to coat.
Plate.
Grind a little more pepper and add some chopped parsley.Your pasta with artichokes is ready.
The extra touch: lemon juice and Parmesan flakes!
Enjoy your meal!
Pasta with artichokes
It is a first course — a source of carbohydrates — easy to balance by adding a source of protein and vegetables so as to compose a balanced meal or single-dish plate that helps keep blood sugar stable.Pasta with artichokes and Parmesan flakes
It is a complete dish; add your portion of vegetables to compose a balanced meal or single-dish plate that helps keep blood sugar stable.
Storage, tips and variations
Storage
Store cooked pasta in the refrigerator in a closed container for up to 24 hours.
Reheat in a pan adding a drizzle of oil.
Tips and variations
Use whole wheat pasta to increase the fiber content.
You can replace the Parmesan with other cheeses in flakes: caciocavallo, grana, pecorino.
FAQ – Questions and Answers
Can I use frozen artichokes?
Yes.
Frozen artichokes are already cleaned and cut.
You can blanch them directly without thawing.
Follow the instructions on the package.Prediabetes and cheeses
Follow your dietary plan.
In general, cheeses should be consumed in moderation — no more than twice a week — preferring fresh cheeses to aged ones, such as: cottage cheese, ricotta, light spreadable cheese, mozzarella, feta.
