Carciofi (artichokes) have been native to Italy since Ancient Rome, with records tracing their consumption back as early as 300 BC. Though referred to as scacioffa in Pugliese, in the north of Italy they are known by “articiòch” or “articiocca”, aligning more with the English lexicon, where they grow abundantly both in the autumn and spring months. To this day, Italy remains the world’s largest exporter of artichokes, revealing the enduring love affair between the country and its Carciofi.
Anyone well versed in authentic Italian cooking will know that simplicity is the key to creating a tantalising dish. At Pasta Evangelists, our ethos is centred on creating authentic dishes with a keen focus on high-quality ingredients. We’ve kept that idea in mind when creating this recipe for vegetarian tagliatelle ai carciofi (Tagliatelle with artichokes, parmesan and parsley) - showcasing delicate and fresh artichokes, an ingredient cherished in Italian cuisine. If you're making fresh tagliatelle from scratch, check out the video below to follow along as Roberta makes tagliatelle.
Our recipe for vegetarian tagliatelle ai carciofi
- 400g fresh tagliatelle
- 4 fresh artichokes
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley to serve
- Vegetarian Italian hard cheese to serve
- 1 tsp lemon juice
- Prepare your artichokes by cleaning them under running water, removing the inner beard and outer leaves. Add a splash of fresh lemon juice to a bowl of water, and submerge your prepared artichokes in the mixture, to prevent oxidation.
- Heat 2 tbsp oil in a large frying pan, and add the minced garlic and shallot, and gently fry until golden.
- Slice the artichokes, before adding to the garlic and shallots. Let the mixture sauté, adjusting the flavour with salt and pepper when necessary.
- Once the artichokes are well cooked, and a deep golden brown in hue, add a little fresh parsley, letting this rest in the pan for a couple of minutes.
- Boil your fresh tagliatelle in salted water for 3-4 minutes, or until al dente. Drain your pasta, ensuring to reserve a little cooking water.
- Add your pasta to the artichoke mixture, including as much pasta water as necessary to ensure a luscious and glossy sauce that adheres to the tagliatelle.
- Serve your tagliatelle ai carciofi with more fresh parsley, freshly ground pepper and a generous helping of grated hard cheese - enjoy!
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