The Pasta with Artichoke Cream is a creamy, easy, and quick first course, perfect for a family lunch or a dinner with friends.
The preparation is simple: first, I cleaned the artichokes, cooked them in a pan with extra virgin olive oil, parsley and garlic and then, once cooked, blended them with Philadelphia cheese (but any spreadable cheese will do). Then, I drained the pasta and mixed it with the artichoke cream and a good handful of grated Parmesan cheese.
At the end of cooking, you can also enrich it with sweet or smoked bacon (or speck), cut into cubes, after having sautéed it in a pan. In this case, I preferred a vegetarian version: the choice is yours!
The recipe for pasta with artichoke cream is very versatile and can indeed be customized based on your taste. For example, you can enrich the cream not only with bacon or speck, but also with shrimp or other ingredients. For an extra touch of flavor, you can add a pinch of chili pepper or a sprinkle of pecorino cheese.
With the artichoke cream, you can also fill some very tasty Crostini, here in a simplified version with artichokes in oil.
But now let’s see together how to make the recipe of Pasta with Artichoke Cream. Prepare the ingredients so we can start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other creamy first courses to try:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs pasta
- 2 artichokes
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- as needed water
- as needed salt
- 3 oz spreadable cheese (like Philadelphia, stracchino)
- 2 tablespoons grated Parmesan cheese
Tools
- 1 Pan
- 1 Cutting board
- 1 Bowl
- 1 Food processor
Steps
First, clean the artichokes: cut the stems of the artichokes (not flush, but keeping at least 1 to 2 inches from the base), but don’t throw them away, we will use them to prepare this great risotto.
Then, remove the outer leaves, more tough, trim the remaining leaves, pare the stalks, remove the inner choke with the tip of a knife and cut them in half and then again into 4, into wedges.
Tip: to prevent them from browning, immerse the cleaned artichokes in lemon water, without overdoing it with the lemon otherwise they will become too sour.
At this point, heat in a pan 3 tablespoons of extra virgin olive oil, add the artichokes with a bit of water (about a scant half cup), cover with a lid and cook on low heat for about 35 – 40 minutes. If necessary, add hot water, a little at a time.
Almost at the end of cooking, salt to taste and add the parsley and the garlic chopped with a manual chopper, then stir gently and finish cooking.
Meanwhile, put a pot with plenty of water on the stove and bring it to a boil. When the water boils, add the fusilli (or the short pasta shape you prefer) and cook them for at least 5-6 minutes (depending on the instructions on the package).
Meanwhile, as the pasta cooks, transfer the artichokes to the blender and blend them with the spreadable cheese (I use Philadelphia) to make a smooth cream.
Drain the pasta (set aside 1 ladle of cooking water) and return it to the pot, then add the artichoke cream, a bit of cooking water and mix well, sprinkle with grated cheese, a bit of fresh chopped parsley and serve.
Here is the Pasta with Artichoke Cream ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Pasta with Artichoke Cream in the refrigerator for 1 day in an airtight container.
How to store freshly purchased artichokes
Like all fresh products, artichokes should be consumed as soon as possible. However, if you can’t prepare them right away, it is advisable to store them in the refrigerator (or in a cool environment) with the stems immersed in a container full of water. If the stems have already been cut, you can instead wrap them in moist kitchen paper and store them in the refrigerator.
Why eat artichokes?
Artichokes are a vegetable with many beneficial properties, making them a valuable food for our health. Here are some of the main reasons why we should include them in our diet:
Rich in fiber: they are an excellent source of fiber, promoting intestinal regularity, helping to control cholesterol and blood sugar levels, and contributing to a sense of satiety.
Detoxifying properties: thanks to the presence of cynarin, a substance that stimulates bile production, artichokes help detoxify the liver and promote digestion.
Antioxidants: they contain antioxidants, which protect cells from free radical damage and help prevent cardiovascular diseases and other conditions.
Source of vitamins and minerals: they are a good source of B vitamins, vitamin K, potassium, and other minerals important for the proper functioning of the body.
Low-calorie content: they are a low-calorie food, ideal for those who are following a low-calorie diet or want to maintain their weight.
In summary, artichokes are a versatile and healthy food that can be consumed in many different ways: raw in pinzimonio, steamed, sautéed, baked, or as an ingredient in tasty recipes.
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FAQ (Questions and Answers)
Can I use pecorino instead of Parmesan?
Of course, you can, just like Grana Padano.
