The artichoke is undoubtedly one of the star ingredients of this season, versatile and full of flavor. Today I want to share with you a simple yet surprising recipe: caserecce with artichokes and mint. A light and fragrant first course, where the delicate taste of artichokes joins the freshness of mint, providing a perfect balance of flavors that immediately evokes the air of spring. A fresh, tasty dish ideal for those who love to bring authentic but character-rich recipes to the table.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 12.7 oz casarecce
- 4 artichokes
- 6 leaves mint (large)
- to taste onion
- extra virgin olive oil
- salt
- black pepper
Preparation
To prepare caserecce with artichokes and mint, start by cleaning the artichokes. Remove the tougher outer leaves, cut them in half, and remove the central fuzz. Soak them in water with half a lemon for 10 minutes (optional), then rinse and cut them into vertical strips about a quarter inch thick.
In a pan, heat a drizzle of olive oil with chopped onion. Once it begins to sizzle, add 4 tablespoons of water and the artichokes. Season with salt and pepper, cover with a lid, lower the heat, and cook for about 15 minutes, stirring occasionally. If they start to dry out, add another couple of tablespoons of water.
Once cooked, add chopped mint, and the sauce will be ready.
Cook the caserecce in plenty of boiling salted water according to the package instructions. Once cooked, drain and add them to the pan with the sauce. Mix well to combine everything, and if necessary, add a drizzle of raw extra virgin olive oil, then serve.
Advice
In your artichoke recipes, always prefer local and seasonal artichokes; the taste will be sweeter and more genuine.
