Pappardelle with artichokes is a flavorful first course to prepare for both lunch and dinner. Artichokes pair perfectly with egg pasta, which in my opinion, enhances their flavor. This dish is also suitable for Sunday lunch. With just a few ingredients, we’ll prepare a tasty, easy, and light dish for the whole family.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz Egg Pappardelle
- 3 Artichokes
- as needed Lemon juice
- as needed Extra virgin olive oil
- 1 clove Garlic
- as needed Fine salt
- as needed Dry white wine
- 1 glass Water
- as needed Parsley (chopped)
- as needed Pepper or chili pepper
Preparation
Wash the artichokes, remove the tip and the tougher outer leaves. Trim the stems, remove the fibrous and tough outer part, and cut them into small pieces.
Cut the artichokes in half, remove the inner choke (using a teaspoon), and then slice them thinly with a sharp, smooth-blade knife. As you slice them, place them in a bowl filled with water and lemon juice.Prepare the sauce. Drain the artichoke slices and the stem pieces and place them in a strainer. In the meantime, brown the garlic in its skin over low heat in 2 tablespoons of extra virgin olive oil. Once it turns golden, remove it and add the artichokes, raise the heat, and saute, stirring continuously.
Pour in 1/2 cup of white wine and let the alcohol evaporate.Then lower the heat, add 1/2 glass of water, cover, and let cook for about 12/15 minutes or until the artichokes become tender but not mushy.
While the artichokes cook, bring the water to a boil for the pasta. When the pappardelle is very al dente (after about 5 minutes), drain it, reserve a ladle of cooking water, and add it to the artichoke sauce. Stir frequently and finish cooking the pasta in the sauce (1-2 minutes at most), adding cooking water as needed.
Sprinkle with chopped parsley, a dash of fresh pepper, or chili pepper, and serve.
