At the weekly market I found these beautiful mini artichokes, whose magical violet-green color looked so appealing that I absolutely had to take some of them home. At that moment I still did not know yet what I should do with them. One thing was clear, they were to be fried with garlic together. This is the way I love to prepare artichokes best.
And, I have right now again my noodle phase. During my noodle phase I can actually eat noodles every day, with steady enthusiasm and amazing appetite. Normally, such a phase lasts a week during which I very much like to try all kinds of variations of my favorite happiness-maker.
Therefore, it was not really hard for me to come to this idea: a pasta dish with these fabulous artichokes and garlic together. It could not be more Italian. 😉
Ingredients (4 servings):
For the pasta:
340g wheat semolina
60g all purpose flour
1 pinch of salt
For the garlic artichokes:
8 mini artichokes
Juice of 1/2 lemon
2 cloves garlic (cut into thin slices)
1/2 teaspoon dried herbs (parsley, basil, thyme and rosemary)
1 tablespoon olive oil of good quality
Salt and pepper
- Mix all ingredients for the pasta, knead with the food processor for about 10 minutes. Cover the dough in plastic wrap and let it rest for about 60 minutes in the refridgerator. Then roll out the dough with a pasta machine or the rolling pin, cut into thin strips.
- Remove the outer leaves and cut off the hard tops of the artichokes. Boil water in a saucepan with the lemon juice. Cook the artichokes for about 10 minutes over medium heat, drain. Peel off the artichoke leaves and set aside.
- Cook the pasta in boiling salted water al dente, drain. In a skillet, heat olive oil over medium heat, add the garlic slices and fry briefly. Add the artichoke leaves with herbs together, fry for further 5 minutes. Season with salt and pepper. Add the pasta to the pan, mix well with the artichokes. Serve with freshly grated parmesan.