Of all the vegetables we grow Artichokes are the gold vegetable in this family. We wait in anticipation for the first arrivals, because these are the best, the tenderest and without a choke.
Perfect for making Artichokes Alla Romana. Of course the next best thing has to be this Easy Skillet Artichoke and Spaghetti.
This is one veggie that I would slip out of bed in the middle of night, dress in black with a flashlight attached to my head and creep down the street to our communal family garden and fill a bag to overflowing with.
But unfortunately I cannot! We must share.
I had never eaten an artichoke before, not until I came to Italy. I just couldn’t get excited about dipping a leave and pulling out the insides.
So when my mother-in-law served up another fast and easy Pasta recipe with sautéed Artichokes and Spaghetti. I knew this Easy Skillet Artichoke and Spaghetti dish was destined to become another of my favourites.
One thing I learned very quickly when I came to Italy was that there certainly is more to Pasta then just a tomato or meat sauce. Pasta with some amazing Olive Oil, spices and whatever veggie is in season, makes one of the best meals ever.
Easy Skillet Artichoke and Spaghetti
If you are saying to yourself “Never, I hate artichokes” trust me, try it and then let me know. This Easy Skillet Artichoke and Spaghetti is fast and easy.
Just remove the tough outer leaves (4 or 5 levels) and the choke, slice them up, sauté with a little olive oil, garlic, oregano, salt and don’t forget a sprinkle or two of hot pepper flakes, toss with your cooked Spaghetti and yes this is another Spaghetti Dish that goes well with some freshly grated Pecorino or Parmesan if you prefer. Buon Appetito!
- 5-6 artichokes
- 1/4 cup olive oil 54 grams
- 2 cloves garlic chopped
- 1/4 cup water 57 grams
- hot pepper flakes to taste
- 1/4 teaspoon salt 1.4 grams
- 3 cups cooked spaghetti 420 grams
- Freshly grated Pecorino or Parmesan cheese to taste
In a large bowl squeeze the juice of a lemon. Remove the tough, outer leaves from the artichoke (should be about 4 layers of leaveor until you reach leaves that are pale yellow. Cut in half (when you cut it in half , cut out the choke using a knife it looks almost furry, actually if you get artichokes fresh enough there might not even be a choke), thinly slice the artichoke and place in the bowl of water, stem should be cut from the artichoke, leave about 2-3 inches and clean, then (trim with a knife peeling off the tough outer layeslice the stem and place in bowl, (this keeps them from turning brown). Repeat with remaining artichokes.
In a large pan add oil, garlic and hot pepper flakes, sauté for approximately 1-2 minutes.
Drain artichoke slices and add to pan, add water and cook almost covered, until tender and water has evaporated (taste for salt).
While artichoke slices are cooking, cook spaghetti in salted boiling water.
Add cooked Spaghetti and 1/2 ladle of pasta water to the pan, cook on medium for approximately 1 minute. Serve immediately, top with freshly grated Pecorino or Parmesan Cheese. Enjoy!