Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. Aside from Pliny, wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.
Millenia on, Italy remains the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making these tortelloni as salubrious as they are beautiful. Our hand-crafted vegan tortelloni are anointed with golden, garlic-infused oil and topped with a scattering of lemon pangrattato (breadcrumbs).
Photo credit: @cookingcarafes
Download Artichoke Tortelloni recipe card
Artichoke Tortelloni: Pasta (56%): Durum Wheat Flour, Water
Filling (44%): Artichoke (90%), Potato Flakes (Emulsifier: E471), Parsley, Lemon Juice, Salt, Garlic, Olive Oil, Black Pepper
Garlic Oil: Extra Virgin Olive Oil (96.5%), Dehydrated Garlic (2.5%), Natural Garlic Flavouring (1%)
Lemon Pangrattato: Breadcrumbs (Wheat), Olive Oil, Lemon Zest, Salt, Pepper
- Bring a large saucepan of salted water to the boil.
- Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (check a corner before removing from the pan).
- Once cooked, use a slotted spoon to transfer the tortelloni to the plate and toss with the garlic oil and lemon pangrattato. Toss gently together (if not, they break!). Buon appetito!
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