MEZZE PENNE WITH ARTICHOKES AND OLIVES
19 Food Diary 90
Artichokes are a precious source of potassium and iron salts, here is a tasty recipe with Senatore Cappelli pennette
Artichokes are a precious source of potassium and iron salts, here is a tasty recipe with Senatore Cappelli pennette
Difficulty
Low
Preparation
25 min
Cooking
13 min
Doses for
4 people
Suitable for
No Veg
I'll start by saying that I'm not a huge fan of artichokes; in fact, until recently, I hated them. But given their amazing health benefits, I'm making an effort to include them in my diet.
If you have the same problem as me, I assure you that with this recipe you will see artichokes from a different perspective.
Cut the artichokes into thin strips. If using frozen ones, either thaw them first or cook them first and then cut them.
In a pan, add a drizzle of oil and ½ clove of garlic. Sauté until translucent, then add the artichokes and a little water. Let them simmer for a few minutes.
1
2
3
Meanwhile, blend the pitted olives with the anchovies, parsley, a drizzle of oil, and breadcrumbs. Don't add salt since the anchovies are already salted. If in doubt, taste the mixture.
4
5
6
Once the pasta is cooked, drain it and add it to the pan with the artichokes and chopped vegetables. Add a ladle of the cooking water and mix everything together.
Serve with an additional sprinkling of parsley and a few whole Taggiasca olives.
Enjoy your meal everyone! If you have any questions about how to cook pasta, write to me. You can find me here: INSTAGRAM | BLOG
