Tortiglioni with Artichokes: Tortiglioni are a tubular pasta shape, and are somewhat larger than either ziti or penne. In other words, they're perfect for a chunky pasta sauce, and what could be chunkier than artichokes?
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 14 ounces (350 g) tortiglioni
- 4 fresh artichokes (see below link to instructions on selecting and preparing them if need be)
- 1/4 cup unsalted butter
- 1/2 cup dry white wine
- A bullion cube
- 2 cloves garlic
- The juice of a half a lemon
- 1/4 cup extravirgin olive oil
- 1 tablespoon minced parsley
- Salt & pepper to taste
- Grated Parmigiano
Preparation:
Set pasta water to boil
Clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening.
Heat the oil and butter, sauté the garlic for a few minutes, and then drain the artichokes and add them. Cook for a few minutes, stirring, add the wine and the bullion cube, cover, and simmer for about a half hour, adding more liquid if the sauce appears to be drying out.
Cook the pasta, season it with the sauce, and serve.
Yield: 4 servings Tortiglioni with artichoke sauce.
Clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening.
Heat the oil and butter, sauté the garlic for a few minutes, and then drain the artichokes and add them. Cook for a few minutes, stirring, add the wine and the bullion cube, cover, and simmer for about a half hour, adding more liquid if the sauce appears to be drying out.
Cook the pasta, season it with the sauce, and serve.
Yield: 4 servings Tortiglioni with artichoke sauce.
