Pasta con Carciofi Freschi

COOKING TIME: 40 Minutes


  • 7 to 8 medium/smallish fresh artichokes with choke removed & sliced
  • 1/4 cup My Brother's Extra Virgin Olive Oil
  • 4 to 5 thinly sliced garlic cloves
  • Handful of Italian flat leaf parsley, chopped
  • Glass of white wine
  • 1 whole lemon
  • 1/4 tsp chili pepper flakes (optional)
  • Salt & freshly ground pepper to taste
  • 1 lb Isola Penne Rigate or Fusilli pasta
  • Parmigiano Reggiano cheese

Preparation Instructions

  1. Clean the artichokes by removing outer leaves until the tender pale green leaves are revealed. Trim the base lightly and cut off the top third of the artichoke which is hard and prickly. Slice artichokes in half. If you use very young artichokes they should not yet have formed the choke. If a choke does exist, remove it.
  2. Place the sliced artichokes one at a time into a mixing bowl with the squeezed lemon juice and 1/4 cup of water. Rub the artichoke cut face down into the lemon water to prevent them from turning brown. Just before cooking, slice the artichoke halves into thin slices.
  3. Put the My Brothers oil into a large heavy bottom sauce pan. When oil is hot, add garlic slices and cook for about 1 minute to flavor the oil. Add artichoke slices and chopped parsley.
  4. Cook for about 15 to 20 minutes at medium low heat. Add chili pepper flakes (optional).
  5. Turn up the heat, add the glass of wine and let evaporate. Simmer until the artichokes are tender. You may need to add some water if the artichokes look like they are becoming too dry.
  6. Salt and pepper to taste. Cook the Isola pasta to al dente then add pasta to the sauce pan with the artichokes and mix well. Add Parmigiano reggiano to each serving. Serve with a Pinot Grigio or Vernaccia.

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Traditional Milano recipe ~The sweet aftertaste of fresh artichokes is an eating experience you will remember! The Parmigiano cheese is an outstanding complement to the artichokes. The key to this preparation is ensuring that you have removed the tough outer leaves of the artichoke and all remnants of the choke.

Recipe compliments of Paolo Giuseppe Cortellini (known as Paul Joseph). Read his blog at: