Artichoke pasta

Artichoke pasta
It seems like a long time since I posted a pasta recipe. So I’m back with a fabulous pasta dish with artichokes. And this dish is a real favorite.
I’ve been making it for a few months now. And I adore it! The ideal is to have artichokes in the freezer. We really like fresh vegetables, but hey, preparing small artichokes is a bit restrictive. For this recipe, I am not talking about the large artichokes, of which only the hearts are eaten. These are small and everything can be eaten. They are found in half or quarter frozen. They cook very easily in the pan. I add lemon and capers. And with mozzarella di bufala or burrata, it’s absolutely delicious.


Artichoke Pasta:

400g spaghetti (or other pasta)
300 g frozen small artichokes
1 organic lemon
2 cloves garlic
1 tbsp capers
olive oil
salt pepper
buffalo mozzarella
Cook pasta as directed on package.
Brown the frozen artichokes in a little oil. They should color slightly.
Add the lemon zest, juice and grated garlic cloves. Season.
Add the capers and a glass of water and cook over low heat for about 8 minutes. Stir occasionally. There should be some liquid left.
Add the cooked pasta and a little of their cooking water. To mix together.
Serve immediately, with the mozzarella.
Artichoke pasta

To finish: I don’t know if you can find these artichokes in all hypermarkets. There are among frozen food specialists.

It is also very good served with grated parmesan rather than mozzarella.

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