Usually, when I make a picta recipe, I like to start with lightly floured chicken and fry it, then serve it with a bright lemon horse. This artichoke pasta takes a few turns from that classic version, but is completely vegetarian. The flavors are still excellent and the dish fills abundantly without the meat.
To reduce the preparation time of this dish, I like to use capellini pasta or thin spaghetti and then I fold in artichoke pieces, capers, lemon and garlic sauce. It was perfect and I actually thought it did not even need the protein.
Artichoke pasta ingredients
This recipe for artichoke pasta does not have many ingredients and many of them can be found in good canned versions. No need to use fresh artichokes!
Instead of meat, I thought white beans would be a good addition to add more vegetables to the recipe. They are smooth and ceramic and do not take over at all.
The only thing you really need to chop is onion, grind garlic and grind some parsley for garnish!
As for pasta, I would definitely use something in the spaghetti family. The linguine may be a bit on the strong side. I would stay with plain spaghetti or, my favorite, capelin pasta (or angel hair). It cooks really fast and folds nicely into the light sauce.
Cooking artichoke pasta sauce
A little pesto really arranges this sauce and you can make your own or just use a little pesto prepared from a jar. I’m not sure I would make pesto from scratch only For this dish because there are many other flavors. If you have some, but definitely use it.
Add a drizzle of oil to a medium saucepan over medium heat with the onion cubes. Let it cook for a few minutes until the onion softens and then add in the pesto and some flour.
Mix everything together and let the flour simmer for about a minute. Then pour the spindle! I used vegetable puree to keep it vegetarian but you can also use chicken soup.
Once you add your axis, the mixture will be quite thick and that’s fine. You can always dilute it later!
Then stir in the artichokes, beans and capers. I used square artichoke hearts.
Cooking pasta
No Overcooking pasta is the hardest part of this dish, especially if you use very thin pasta. If you use Kapellini pasta, do not start cooking the pasta until your sauce is completely ready, as the pasta will only take 2-3 minutes to cook. Be sure to add a few tablespoons of kosher salt to your pasta water to season it well.
When the pasta is ready, strain it and save a glass or two of the pasta water. If the sauce is really thick at this point, stir in the preserved pasta water to dilute it.
Then add the pasta to the pot with the sauce and mix everything together really well.
This artichoke pasta is best served in large bowls, topped with a little Parmesan cheese, lemon zest and fresh parsley.
A large piece of crispy bread is a good idea to soak up all this sauce.
The final pasta is light and refreshing, but still hearty enough for the winter.
Some ideas for exchange
There are some easy substitutes or toppings for this artichoke pasta recipe if you are interested.
- For the spinach artichoke pasta version, add a few cups of baby spinach to the sauce before adding the pasta.
- Change the sauce by adding some fresh diced romaine tomatoes and topped with fresh basil.
- Make the dish more ceramic by adding 1/2 cup heavy cream to the sauce before serving.
My artichoke pasta with white beans and lemon
Artichoke pasta with white beans and lemon
By Nick
- presenter:
- Serves 4
- Preparation time:
- Cooking time:
- Total time:
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Artichoke Picta is a great vegetarian alternative to the classic Italian dish. Easy to prepare, delicious and on the table in minutes!
Component
2 tablespoons butter without salt
2 tablespoons olive oil
1/2 white onion cut into cubes
1 tablespoon flour for each purpose
1 cup vegetable stock
2 tablespoons pesto
1 can of artichoke (14 ounces) emptied
1/4 cup snipers, drained
One can of white beans (15 ounces), squeezed
1 lemon, grated and juice
salt and pepper
12 ounces of Kapellini pasta, cooked
Parmesan cheese, for serving
Fresh parsley, garnish
Baguette, for serving
Instructions
1) Bring a large pot with salted water to a boil for pasta and set it aside for a later date.
2) In a pan or second large pot, add olive oil and butter over medium heat. Add diced onion and fry until soft, about 2 minutes.
3) Add flour to the pot and mix and cook flour for 30 seconds. Then mix in the vegetable stock and pesto and stir to combine. Lower the heat to medium-low.
4) Add pasta to the boiling water and cook until al dente, probably 2-3 minutes if you use a thin pasta like Kaplini. Save 2 cups of pasta cooking water and drain the pasta.
5) Add 1/2 cup pasta water to the pot with the sauce and mix. Then mix in the artichokes, capers, squeezed beans, lemon juice and cooked pasta.
6) Mix together and add enough pasta water to create a sauce that just coats the pasta.
7) Divide the pasta between bowls or plates and top with grated Parmesan cheese, lemon zest and parsley. Serve with a toasted baguette!
Artichoke pasta video
Here are some more great Italian recipes!
There are so many delicious Italian recipes in Macheesmo. This is perhaps my most popular recipe category. For starters a recently released carrot pasta sauce is surprising and wonderful. For something more classic, try the pesto pasta with sauce or even this Turkish ragout. Carbonara mushrooms are another classic and for something completely different try these quinoa antipasto bowls! Also, it Dried tomato and chicken pasta From Julia’s album it looks amazing and worth watching!
