Farfalle con carciofi
ARTICHOKE WITH OLIVE OIL on FARFALLE
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
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.
COOK the pasta, remove when ready. Drain.
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.
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