Artichoke pasta
The savory flavor of the artichokes and the saltiness of the prosciutto go perfectly together
How to make it
1
Drain the prepared artichokes, cut them in half lengthwise, and then slice them thinly. Dice the cherry tomatoes into small cubes and cut the prosciutto into bite-sized pieces
2
Heat olive oil in a frying pan and add garlic to bring out the aroma. Add the sliced artichokes and fry. Season with salt and pepper
3
Once the artichokes have softened, add the sliced prosciutto, tomatoes, and parsley, stir-fry lightly, then cover and cook for 10 minutes
4
Meanwhile, boil the fedellini. Add the boiled pasta to [3] and mix well. If there is not enough water, add oil (not listed) or cooking water to adjust the amount
5
Serve in a bowl and top with Italian parsley to finish
Ingredients for 3 people
-
- Prepared artichokes
- 4 pieces (240g)
-
- Fruit tomato
- 30g
-
- Prosciutto
- 50g
-
-
Olive Oil
Ardoino Extra Virgin - 4 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Italian parsley chopped
- 1 tablespoon
-
- Federini
- 240g
-
- Italian parsley for finishing, minced
- Small amount
[PR]
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