#artichokes
Artichokes turn into beautiful purple ornamental flowers
Chicken breasts in savory pan gravy are served with artichoke hearts, pearl onions, and soft, melted goat cheese for a French-inspired dish.
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Produce is best when eaten in peak season. Barilla Executive Chef Lorenzo Bonirecentlytalked to Epoch Times about the spring vegetable he is most excited about — artichokes — and also shared his tips for buying and cooking them.
Rigatoni with Ricotta and Artichokes
Serves 6
1 lb rigatoni pasta
1 garlic clove, chopped
5 tablespoons extra-virgin olive oil, divided
6 artichokes, totally clean and wedged
1 cup fresh ricotta cheese
2 tablespoons bottarga, grated
1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, sauté the garlic with half the olive oil. Then, add artichoke wedges and brown well over high heat (about 5 minutes).
3. Add ricotta, season with salt and pepper, and cook for another minute.
4. When the rigatoni has finished cooking, drain the pasta, but reserve 1 cup of the cooking water and set it aside.
5. Add rigatoni and cooking water to the garlic, artichoke wedges, and ricotta and toss everything together over high heat until well-combined.
6. Finish with remaining olive oil and sprinkle with grated bottarga before serving.
Recipe and Photo Credit: Lorenzo Boni
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How I Spent My Spring Break, Professor Edition
Visiting art studios
Chugging espresso
Spending 47 hours totally mesmerized to the point of canceling plans by this goddamn artichoke.
Like hey friend, I know we made plans to drink wine and do things, but I can’t because I’m drawing this weird vegetable. Thanks for understanding.
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Tagliatelle with Baby Artichokes
serves 2 as a first plate
20 baby artichokes, cleaned, the larger ones halved
120 g dried tagliatelle
1 ½ lemons + more for cleaning
3anchovies in oil, drained
1 T of the anchovy oil
1 small dried peperoncino/a pinch of dried red pepper flakes
1 T unsalted butter
1 small garlic clove, grated/pressed
2 T créme fraîche
extra virgin olive oil for serving
1. Bring a large pot of water to the boil, add salt + squeeze in the juice of 1 lemon. Add artichokes and boil until fork tender, 5-7 minutes.
2. Drain artichokes, reserving water. Bring the water back up to the boil, add salt if necessary, then add the pasta. Cook two minutes less than package instructions.
3. While the pasta cooks, In a large saucepan add the anchovies, anchovy oil, and peperoncino. Cook on a medium heat until anchovies have melted, then add the butter, garlic and finally the artichokes. When the pasta is a little more al dente than you’d like, add it to the saucepan with a ladle of the pasta water and the juice of half a lemon. Turn the flame to high, and mix until the sauce has thickened.
4. Turn off the heat and stir in the créme fraîche. Taste for salt, add if necessary. Serve immediately with a drizzle of your finest extra virgin olive oil.
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