The recipe for Orecchiette with Artichokes and Taleggio is one of my favorites. It might be that I love artichokes and go crazy for Taleggio, I could cook this recipe every day. The steps are very simple, perhaps a little annoying is the thorough cleaning of the artichokes to remove the thorns, choke, and tougher leaves but then… what a dish!!
Other recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 723.48 (Kcal)
- Carbohydrates 95.61 (g) of which sugars 6.43 (g)
- Proteins 27.73 (g)
- Fat 28.30 (g) of which saturated 11.32 (g)of which unsaturated 1.24 (g)
- Fibers 11.96 (g)
- Sodium 1,087.16 (mg)
Indicative values for a portion of 377 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 oz orecchiette (fresh)
- 4 artichokes
- 1 shallot
- 2 tbsp extra virgin olive oil
- 3.5 tbsp dry white wine
- 1/2 tsp fine salt
- 3/4 cup water (boiling)
- 3.5 oz Taleggio cheese
- 1 lemon (juice)
- 1 sprig parsley
Tools
The recipe includes IconA Affiliation Links
- Cutting Board
- Pan
- Lid
- Peeler
- Pot
Steps
Clean the artichokes by removing the tougher outer leaves, cut off the tips, and with a peeler, clean the stem leaving 3 inches. Cut them in half and with the tip of a knife remove the choke. As you clean them, keep the artichokes in a bowl with water and the juice of 1 lemon to prevent browning.
Drain and slice them thinly. Pour the oil into a pan and add the shallot sliced into thin rounds, as soon as it starts browning, add the artichokes. Mix for a few minutes, then deglaze with the white wine. Salt and add the boiling water, cover and cook on low heat for 30 minutes.
Meanwhile, bring a pot of water to a boil, salt it and drop in the orecchiette. Cook for a few minutes following the package instructions, or if fresh, 4-5 minutes will suffice. Drain and pour them over the artichokes, mix adding a little cooking water if necessary, and add the Taleggio cut into pieces. As soon as it has melted, serve sprinkled with chopped parsley.
