The pasta with artichokes, potatoes, and eggs is a very tasty first course, easy to make, and loved by the whole family.
I, who love artichokes a lot, often experiment with new recipes that feature them as the main ingredient, and I must say, this preparation is among my favorites.
Artichokes and potatoes pair perfectly and are enriched by the use of seasonings and the presence of eggs that add creaminess.
A good dish, as well as an excellent way to consume artichokes, which are known for their liver-purifying abilities and are rich in minerals and vitamins.
Thanks to the presence of eggs and cheese, with their protein contribution, this pasta can also be served as a main course.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 25 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 617.41 (Kcal)
- Carbohydrates 74.12 (g) of which sugars 4.78 (g)
- Proteins 27.34 (g)
- Fat 28.75 (g) of which saturated 7.08 (g)of which unsaturated 5.08 (g)
- Fibers 25.90 (g)
- Sodium 1,821.40 (mg)
Indicative values for a portion of 150 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
- 7 artichokes (medium)
- 1 potato (medium)
- 0.7 oz parsley
- 1 clove garlic
- 0.5 oz Parmigiano Reggiano DOP
- 4 eggs (fresh)
- 6 tbsps extra virgin olive oil
- 6.5 oz spaghetti
- to taste salt
- to taste black pepper (ground)
Tools
- Pan large nonstick
- Vegetable Peeling Knife
Preparation
To prepare the pasta with artichokes, potatoes, and eggs, start by cleaning the artichokes, removing the tougher outer leaves and the woody part of the stem.
Then cut the remaining soft leaves in half and clean the stem, removing the rough skin with a knife.
At this point, cut the artichoke into four parts, remove the inner beard, and slice it, letting the slices fall directly into water abundantly acidified with the juice of one lemon.
Clean the potato and cut it into cubes
In a large pan with about 6 tablespoons of oil, gently sauté chopped garlic and parsley with the drained artichokes and potato cubes, adding salt and pepper.
After allowing them to flavor, add enough water to bring to a boil and cover with a lid, leaving a side vent.
In the end, the water should have evaporated.
Meanwhile, boil the pasta in salted water, keeping it very al dente.
In a bowl, beat 4 fresh eggs with fine salt, freshly ground black pepper, and a tablespoon of grated Parmigiano.
Drain the pasta, keeping a little cooking water aside, and pour water and pasta over the artichokes. Sauté together for a few minutes, stirring.
Then add the beaten eggs and incorporate off the heat (it is important that everything is well heated for this), allowing the eggs to barely set.
The pasta with artichokes, potatoes, and eggs is ready. Serve immediately with a sprinkle of black pepper and, if desired, more Parmigiano.
Storage
The seasoned pasta is best consumed right away. The artichoke and potato sauce (without the eggs) can be stored for a couple of days in the fridge, sealed in a jar.
The seasoned pasta is best consumed right away. The artichoke and potato sauce (without the eggs) can be stored for a couple of days in the fridge, sealed in a jar.
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