Farfalle con carciofi Rome - Lazio
Preparation - Medium
Artichoke, practically a staple vegetable in the Italian kitchen is prepared in a number of ways. There are several kinds of artichokes in Italy, with thorns, without thorns - known as mammole - and tiny ones for pickling or preserving in oil, "sotto olio".
For this very simple recipe, try to get the freshest artichoke you can find. It is a bit of a bother preparing the artichoke, but worth it, especially in a recipe as simple as this one. Remove the outer tough leaves simply by breaking or pulling them off the globe. When you get to the tender light-colored leaves, cut the top two thirds of the artichoke with a sharp knife. Remove the choke, (easiest if you cut the artichoke in half) as well as any hard bits still on the bottom, then plunge into a bowl of cold water in which you have squeezed the juice of a lemon to prevent them from turning black, or rub them with a cut lemon.
6 fresh, medium-sized artichokes, bottoms only, halved and thinly sliced, or 1 package frozen artichoke hearts, thinly sliced.
1 lemon, juiced
Water, 1/3 cup
4 T extra virgin olive oil
Salt & freshly ground black pepper
Fresh oregano, a few leaves, finely chopped, you may use 1/4 t dry, however, it will not have the delicate flavor of fresh oregano
1 lb farfalle (butterfly) or any flat pasta
6 quarts water
Medium covered saucepan, pasta pot.
PLACE artichokes in a saucepan with the olive oil, oregano, water and a pinch or two of salt over medium-low heat.
COVER and simmer till tender and the liquid has been reduced. Stir occasionally making sure sauce does not dry out.
PLACE pasta in a warm bowl, and combine immediately with the artichoke sauce and serve.
Hint: the sauce can be prepared ahead of time and reheated when ready for use. You might have to add a little of the pasta cooking liquid, as the artichokes will soak up the liquid they are sitting in.