The artichoke and salmon pasta is a creamy first course, full of flavor and very easy to prepare. A guaranteed success pasta that can be made in a few simple steps, perfect for a family lunch or dinner, but also for important occasions or the holiday meals. A tasty sea and land combo that is really simple to make, by just sautéing the artichokes with oil and onion, adding the salmon and in less than 20 minutes the sauce is ready! Meanwhile, we cook the pasta and to make it creamy, enveloping, and delicate we decided to add a few tablespoons of cream which we can substitute with Philadelphia, crescenza, or ricotta. In little time and with few ingredients, we’ll obtain a dish that is a real poetry for the taste buds!
The preparation is very simple: we clean the artichokes, cut them into wedges, and put them in water and lemon. We cook them in a pan with oil and a sliced onion, and when they are tender, we add the fresh or smoked salmon. We deglaze with wine and season with salt and pepper. We drain the pasta al dente directly into the pot with the sauce, add the cream, and it’s ready!
Simple, quick, and tasty, all you have to do is get all the ingredients to try Artichoke and Salmon Pasta as soon as possible!
Discover also:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for preparing Artichoke and Salmon Pasta
- 10.5 oz pasta (We used caserecce)
- 4 artichokes
- 8.8 oz salmon
- 1/3 cup heavy cream
- 1 onion
- 1 lemon
- extra virgin olive oil
- salt
- pepper
Tools for preparing Artichoke and Salmon Pasta
- 1 Knife
- 1 Bowl
- 1 Pan
- 1 Pot
- 2 Stovetop
Steps for preparing Artichoke and Salmon Pasta
Start by preparing the artichoke and salmon pasta by first cleaning the artichokes and removing the toughest outer leaves. Cut the artichokes in half, remove the inner choke, and then cut them into wedges. Place the artichokes in a bowl with water and lemon to prevent them from browning. Remove the skin and any bones from the salmon and cut it into cubes. Heat oil with chopped onion in a pan. Add the artichoke wedges and cook covered over medium heat until tender. Add the salmon and briefly sauté everything, then deglaze with white wine. Season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil and cook the pasta. When al dente, drain it directly into the pot with the sauce. Add a few tablespoons of cream and toss everything for a few moments, adding pasta cooking water if necessary. Serve the artichoke and salmon pasta hot.
Simo and Cicci recommend
It is best to consume the pasta immediately to enjoy its creaminess. If there are leftovers, store them in the fridge and reheat them by adding a bit of cream to make them creamy again.
You can replace fresh salmon fillets with smoked salmon.
Instead of cream, you can use creamy spreadable cheese such as Philadelphia, ricotta, or crescenza. You can also use lactose-free cream or cheese. If preferred, you can toss the pasta without cream or other cheeses by simply using olive oil.
Instead of fresh artichokes, you can also use frozen artichoke hearts which will obviously require different cooking times.
You can use any pasta shape you prefer such as caserecce, trofie, mezze maniche, fusilli, etc.
You can use any pasta shape you prefer such as caserecce, trofie, mezze maniche, fusilli, etc.
