Ingredients for 4 people:
- 400 g. of spaghetti
- 4 artichokes
- 1 onion
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
Preparation:
We are at the end of the artichoke season, they are no longer the first fruits and the fields abound with these delicious vegetables. It is therefore the right time to find excellent offers on the market for this product to prepare excellent spaghetti.
Start by cleaning the artichokes by removing the tough outer leaves and cutting off the top part of the stem. Cut the artichokes in half and then into thin slices. Put them in water acidulated with lemon juice to prevent them from blackening.
In a large frying pan, sauté the finely chopped onion and garlic clove in a little extra virgin olive oil until golden brown.
Add the drained and drained artichokes, mix and brown for a few minutes.
Pour a glass of water into the pan, salt and pepper to taste. Cover with a lid and cook over medium-low heat for about 15-20 minutes or until the artichokes are soft.
To obtain a uniform distribution of the flavour, it is advisable to take half of the freshly prepared artichoke sauce and pass it through the hand blender. Subsequently, the smoothie thus obtained can be added directly to the pan together with the spaghetti.
Meanwhile, bring plenty of salted water to the boil and cook the spaghetti until al dente.
Drain the spaghetti and transfer them to the pan with the artichokes and the smoothie. Sauté and mix well to flavor the spaghetti.
Serve the artichoke spaghetti piping hot and to improve the flavor and create a harmonious gustatory experience, I suggest you combine a robust and intense red wine, such as Monica di Sardegna or Carignano del Sulcis, which have aromatic and fruity aromas.
Enjoy your meal!
