SERVINGS : 4
PREP TIME : 1,5 Hours
1 lemon for cleaning the artichokes
4+4 tablespoon extra virgin olive oil
2 cloves of garlic
2 small peperoncino (hot pepper)
250ml dry white wine (125+125)
2 tablespoons of finely chopped parsley
extra virgin olive oil
Start by cleaning the artichokes. Keep a bowl of cold water nearby in which you have squeezed some lemon juice. Keep the other half of the lemon handy and rub it on the cut sections of the artichokes while cleaning them. This will prevent them from browning (called oxidation). Separate the stem from the flower, peel the stem, cut it into rounds and place it in the lemon [acidulated] water.
Cut the top of the artichoke flower off and discard.
Start removing and discarding the outer leaves, these are tough even after prolonged cooking.
Cut the remaining flower in half lengthwise and with a small spoon or a melon baller remove the fuzzy center.
Slice the cleaned artichokes and place them in the acidulated water.
Cook the stems and the flowers separately.
Prepare the stems. Using 4 tablespoons of olive oil in a saucepan, adding garlic and pepperoncino and after a few minutes adding the stems and a pinch of salt. After 3 to 4 minutes, add 125ml of wine, let the alcohol evaporate and then add parsley and a bit of water. Let everything simmer, covered, until the stems are fork tender. Add more water if necessary. When fully cooked, place everything in a blender and puree until very smooth. Add some olive oil for a more flavourful sauce.
Set aside and cook the sliced artichokes exactly the same way, without the final purée step.
Cook your pasta until al dente, then transfer to a saucepan with the artichoke purée and a little hot water. Saute for less than a minute and if it looks dry add a little of hot, starchy pasta water.
Transfer to warm serving plates, top with the cooked artichoke slices and finish with a bit of freshly chopped parsley and pecorino shavings.