Il Cucinologo
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Orecchiette with Artichokes

17/11/2023

Orecchiette with artichokes are a simple and tasty dish, perfect for appreciating the delicate flavor of the artichoke. Here is the recipe for about 4 people:

Ingredients

  • 320 g orecchiette (typical Apulian pasta)
  • 4 fresh artichokes
  • 2 garlic cloves
  • Juice of 1 lemon
  • 50 ml dry white wine
  • 50 g Parmigiano or Parmesan, grated
  • Fresh parsley, to taste
  • Salt, to taste
  • Black pepper, to taste
  • Extra-virgin olive oil, to taste
  • Pasta cooking water, as needed

Preparation

  1. Clean the artichokes by removing the tougher outer leaves, trim the spiny tips and remove any internal choke. Cut them into wedges and place in a bowl with water and lemon juice to prevent browning.

  2. Bring a large pot of salted water to a boil to cook the orecchiette.

  3. Meanwhile, in a wide skillet, sauté the garlic in extra-virgin olive oil until golden. You can remove the garlic at this point or leave it for a stronger flavor.

  4. Drain the artichokes from the acidulated water and add them to the skillet, letting them brown for a few minutes.

  5. Deglaze with the white wine and let the alcohol evaporate; then lower the heat, cover with a lid and cook for about 10-15 minutes, adding a little water if necessary. The artichokes should become tender but not fall apart.

  6. While the artichokes cook, boil the orecchiette according to the package instructions to achieve an al dente texture.

  7. Once cooked, drain the orecchiette, reserving some of the cooking water.

  8. Add the orecchiette to the skillet with the artichokes, adding a little cooking water if needed to emulsify everything.

  9. Remove from the heat, stir in the grated Parmigiano or Parmesan and a sprinkle of chopped parsley. Mix well to combine the ingredients.

  10. Adjust salt and pepper to taste and serve the orecchiette with artichokes hot.

Trivia

Orecchiette are a type of pasta originating from Puglia, whose name derives from their shape, which resembles a small ear. In Puglia they are traditionally paired with turnip greens, but this artichoke variation celebrates the versatility of this pasta shape, which pairs beautifully with other flavors and textures.