Artichoke and Cherry Tomato Pasta

Pasta with artichokes and cherry tomatoes is a delicious and fresh spring dish, simple but full of flavor. Here’s how to prepare it.

Ingredients

• 320 g of pasta (penne, linguine or your favorite)
• 4 artichokes
• 200 g of cherry tomatoes
• 2 cloves of garlic
• Chopped parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Parmesan shavings or Parmesan (optional)
• Lemon juice
• 1 glass of white wine (optional)

Preparation

1. Clean the artichokes by removing the tougher outer leaves, the tips and the stems. Cut them into wedges and place them in water with lemon juice to prevent them from turning black.
2. Cut the cherry tomatoes in half or into quarters.
3. In a large pan, heat the oil and garlic and fry until golden. Remove the garlic if you prefer a less intense flavor.
4. Drain the artichokes and add them to the pan, browning them for a few minutes. If desired, you can deglaze with a glass of white wine and let the alcohol evaporate.
5. Add the cherry tomatoes and cook for another 5-10 minutes. Season with salt and pepper and add the chopped parsley.
6. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
7. Drain the pasta and transfer it to the pan with the artichokes and cherry tomatoes, tossing to combine the flavors. If necessary, add a little pasta cooking water to make the sauce creamier.
8. Serve immediately, with a sprinkle of Parmesan or Grana, if desired.

Trivia

Artichokes are a highly appreciated ingredient in Italian cuisine, especially in the regions of Rome and Sardinia. In addition to being tasty, they are also rich in fiber, minerals and have a low calorie content. In Italy, it is common to add a pinch of mint or lemon zest to enhance the flavor of artichokes.