We’re true fans of artichokes. They come with various structures and flavours, an interesting shape and a beautiful flower. Have you noticed that the heart and the leaves have a similar yet different taste?
Artichokes also come with a challenge: how to serve them in an elegant way? One way of serving the small ones is as a salad; another way is using them as an ingredient in a pasta dish. We tried making this dish with large artichokes, but it simply didn’t work. The flavours of the artichoke didn’t integrate with the pancetta and the Parmesan.
Talking about Pancetta: this is cured and dried meat, so not smoked. You could replace it with traditional bacon, but be careful not to use something heavy oak smoked.
We enjoyed our pasta with a glass of Italian Corvina from the Verona region. This is a fruity wine, think red fruit (strawberries, cherries), only a hint of acidity, not too much tannins. We bought a bottle from Torre del Falasco, which was only € 5,50. Great buy!
Here is what you need:
- 4 Small Artichokes
- 75 gram of Pancetta
- 1 Garlic Glove
- 100 gram of Fresh Tagliatelle
- Parmesan Cheese
- Black Pepper
Steam or cook the artichokes. Let them cool, peel them and cut of the upper half. Cut the remainder in 6 or 8 chunks. Cut the Pancetta in slices. Take a large skillet and warm. Add some olive oil and glaze the pancetta. It’s not the idea to fry the meat, the fat should not melt, only glaze. Now add the thinly chopped garlic and warm until the garlic is slightly soft. This may take a few minutes so an occasional stir is required. Now add the artichokes and the thyme. Stir very gently because the idea is that the artichokes remain intact.
Cook the tagliatelle (probably 4 minutes) and drain but keep some of the cooking liquid. Sprinkle a bit of Parmesan cheese over the artichokes, stir, very gently, add one or two spoons of the cooking liquid, add more Parmesan cheese and more liquid. Now add some olive oil and the tagliattele. Check if this looks fine to you. If not add more liquid. Add a generous amount of black pepper. Serve on a warm plate with some extra Parmesan cheese.