Pasta with artichokes and prosciutto, a very simple but very tasty first course, with fresh seasonal artichokes. It is prepared in a few minutes, cooking the artichokes in a pan and adding the crispy prosciutto directly to the plates, along with a few sage leaves for fragrance. Try this recipe, it’s easy, quick, tasty, and suitable for any occasion!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Winter, Spring
- Energy 219.15 (Kcal)
- Carbohydrates 31.05 (g) of which sugars 0.96 (g)
- Proteins 11.54 (g)
- Fat 5.84 (g) of which saturated 1.46 (g)of which unsaturated 2.09 (g)
- Fibers 4.45 (g)
- Sodium 857.37 (mg)
Indicative values for a portion of 275 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
- 5.64 oz pasta
- 2 artichokes
- 1.76 oz prosciutto
- 2 leaves sage
- 1 clove garlic
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Pot
- Colander
- Bowl
Preparation
Clean the artichokes by removing the outer leaves, the thorny tips, and any internal fuzz. Cut them into wedges and immerse them in a bowl with water and lemon juice to prevent browning.
If you have the stems, you can use them by peeling and slicing them thinly.
In a large pan, sauté the garlic with a drizzle of extra virgin olive oil.
Add the artichokes (after draining them from the soak), salt, and cook until tender. If necessary, moisten with a little hot water or vegetable broth.
Slice the prosciutto into strips, place it in a small pan, and roast until crispy, without adding oil.
Boil the pasta in salted boiling water for the required minutes.
Drain it and add it to the pan with the artichokes, add a couple of sage leaves and a pinch of pepper. Toss over medium heat for a couple of minutes, adding 2-3 tablespoons of the cooking water.
Distribute on plates and sprinkle with the crispy prosciutto.
Pasta with artichokes and prosciutto is ready to be served… enjoy your meal!
Tips and Notes
Out of season, you can use frozen or preserved artichokes.
You can replace the prosciutto with speck, lean bacon, or cooked ham.
To make the sauce more creamy, you can add 0.7-1 oz of cream cheese or ricotta, diluted with the pasta cooking water.
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