Wednesday, 13 November 2013

Spaghetti with Artichoke Cream

The aftertaste of artichoke is so delicate and fresh that you won't even need to brush your teeth after your meal. I wish my toothpaste tasted like artichoke.
I got the inspiration for this dish after my last visit in Rome. I went to " Al Pompiere", an awesome restaurant specialized in Roman-Jewish Cuisine and they served me this amazing plate of  Tonnarelli with Artichoke and Pecorino.
This is my own way of bastardizing the recipe.

For the sauce you will need:
  • Artichoke heart ( if you have the fresh one then it is great, I have used the one in the can...)
  • Garlic Cloves
  • extra Virgin Olive Oil 
  • Parmiggiano ( Pecordino Romano is better)
  • Vegetable Stock-
  • Salt and Pepper to taste
 Start by pan frying the garlic with some extra virgin olive oil. Add the chopped artichokes to the pan and saute them for 5 minutes. Add 1 or 2 ladles of Vegetables Stock, cover the pan and let it cook for 15 more minutes or until the artichoke are nice and tender. I have added 2 table spoon of double cream just to create a nice cream with the tender artichoke and the grated Parmiggiano ( be generous).

Cook the spaghetti " al dente" and add it to the pan with the sauce for few minutes so that the sauce can marry with the spaghetti. Drizzle with some Extra Virgin olive oil and freshly ground pepper.

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