Pasta, potatoes, and artichokes, a simple, nutritious, and rustic dish with a creamy and enveloping texture. The process is similar to the classic pasta and potatoes, with semolina pasta cooked directly in the pan, along with other ingredients and broth. The preparation is really easy and quick, the dish can be more or less dense depending on the amount of liquid added, according to your taste. If you have fresh seasonal artichokes at home, try this recipe, I assure you it’s delicious!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Fall, Winter, and Spring
- Energy 207.54 (Kcal)
- Carbohydrates 42.57 (g) of which sugars 2.43 (g)
- Proteins 6.95 (g)
- Fat 1.97 (g) of which saturated 0.35 (g)of which unsaturated 0.36 (g)
- Fibers 7.13 (g)
- Sodium 438.57 (mg)
Indicative values for a portion of 300 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
- 10.5 oz potatoes
- 3 artichokes
- 3.5 oz pasta
- Half onion
- as needed vegetable broth
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Cutting Board
- Bowl
- Peeler
Preparation
Wash the potatoes, peel them, and cut them into cubes.
Clean the artichokes by removing the outer leaves, pointed ends, and any internal fuzz. If you have the stems, peel them to remove the fibrous part.
As you clean them, immerse them in a bowl of water and lemon juice to prevent them from turning brown.
Peel and chop the onion. Sauté it in a pan with a drizzle of extra virgin olive oil.
Add the potatoes and artichokes, cut into wedges (the stems into slices). Salt and let them flavor for a moment (1).
Cover the vegetables with hot vegetable broth, cover with a lid, and cook for about ten minutes, until the potatoes and artichokes are tender but still firm.
Add the pasta (2), stir, and add a bit more broth.
Cook the pasta, stirring frequently. If necessary, add more liquid (3).
Finally, sprinkle with parsley and a grind of pepper. If you like, you can add a small piece of butter (to make the dish creamier) and grated Parmesan.
Pasta with potatoes and artichokes is ready, serve it on plates and enjoy it hot… bon appétit!
Tips and Notes
You can let the broth evaporate more if you want a dish more like a risotto, or add more liquid if you prefer a soup-like consistency.
I recommend making the recipe in advance, leaving the pasta al dente, and letting the dish rest for 20-30 minutes for more flavor.
FAQ
What type of pasta can I use?
All short pasta shapes are fine, as long as they hold up well during cooking. The best options are mixed pasta and ditalini, smooth or ridged.
Can I use frozen artichokes?
Of course, but I always recommend using fresh ones if they are in season.
