Pasta with Sicilian Artichokes

Traditional and Bimby Recipe

An excellent vegan first course, but it can become vegetarian with the addition of grated cheese. Artichokes are great for health and are friends to our bile ducts, making them an excellent detoxifying food.

You can personalize it with or without the addition of chili pepper.

For the pasta shape, I preferred casarecce, but fusilli are also fine.

these recipes are designed for you:

Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Low Heat
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

269.91 Kcal

calories per serving

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Energy 269.91 (Kcal)
Carbohydrates 26.25 (g) of which sugars 2.52 (g)
Proteins 7.82 (g)
Fat 15.38 (g) of which saturated 3.45 (g)of which unsaturated 1.10 (g)
Fibers 3.43 (g)
Sodium 819.12 (mg)

Indicative values for a portion of 250 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 for Pasta with Sicilian Artichokes

Let’s go shopping

10.5 oz pasta (casarecce or fusilli or penne rigate)
2 cloves garlic
1 hot chili peppers
5 artichoke hearts
2.8 tbsp extra virgin olive oil
1 oz grated Parmesan (or vegan cheese)
to taste salt
to taste water
1 lemon

Pasta with Sicilian Artichokes

Tools

here’s what we need to prepare the

1 Cutting Board
1 Knife
1 Bowl
1 Pan (or wok)
1 Pot
1 Colander
1 Blender

Steps

Pasta with Sicilian Artichokes

Put the water for the pasta on the stove.
Clean the artichokes, cut them into wedges, remove the choke and place them in a bowl with water and lemon. You can also use frozen artichoke hearts, which will save you time. In this case, you don’t need to put them in water and lemon; you can use them directly frozen.
In a pan, put the olive oil, chopped garlic, and chili pepper pieces, and cook for about 3 minutes.
Then add the artichoke wedges to the sauté and brown for 3 minutes.
At this point, add a ladle of pasta water and continue cooking for another 5 minutes.
Adjust with salt and pepper.
Now cook the pasta, and while it’s cooking, take half of the artichoke hearts and blend them.
Drain the pasta and transfer it to the pan with the artichoke wedges and the cream you just blended. Toss together and, if needed, add a ladle of pasta cooking water.
Now decide whether to further flavor with vegan grated cheese or Parmesan according to your tastes. Pasta with Sicilian Artichokes is ready.
Put garlic and chili pepper in the mixing bowl and blend for 10 sec at speed 5.
Scrape down with the spatula, and add the olive oil. Sauté for 3 minutes at 230°F, speed 1
Add the artichoke wedges and cook for 3 minutes at 212°F reverse speed 1.
Pour a ladle of already salted pasta cooking water into the bowl, and continue to cook for 4 minutes at 212°F reverse speed spoon.
Remove half of the artichoke hearts from the bowl and set them aside, then blend the remaining ones for 2 minutes at speed 7. Scrape down with the spatula.
Now drain the pasta and place it in a baking dish or pan, along with the artichoke hearts, the freshly blended cream, and if you like, vegan grated cheese or Reggiano.
And with the help of our friend Bimby, we’ve made the sauce for Pasta with Sicilian Artichokes.