Pasta with Artichokes and Shallots
Pasta and Pizza • Italian
Description
Pasta with artichokes and shallots
Ingredients
- Penne rigate 10 oz
- Artichoke bottoms 4 pieces
- Shallot 1 piece
- Grated Pecorino Pepato Cheese 6 tablespoons
- Lemon 1½ pieces
- Olive Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Clean the artichokes by removing the thorns, tops, and stems. Place the tender parts in water with squeezed lemon juice to prevent browning.
Step 2
Boil the remaining tougher parts in 1 liter of salted boiling water for 15 minutes. Remove from water.
Step 3
Finely chop the shallot.
Step 4
Slice the artichokes thinly.
Step 5
Sauté the shallot in a wide pot with oil for one minute, add the artichokes, and cook for another minute. Add the pasta and pour the artichoke broth over the pasta. Bring to a boil and cook like risotto, adding broth gradually as needed until done.
Step 6
Mix the pasta with Parmesan and the juice of half a lemon (if desired). Season with pepper and serve.
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