Name: Pasta with Artichokes, Lemon and Pecorino
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 500 g Canned artichoke hearts; 400 g Pasta (e.g. Tagliatelle, Paccheri or Linguine); 1 piece Shallot(s); 1 clove Garlic clove(s); 1 tbsp Olive oil for frying; 80 ml White wine; 100 ml Vegetable stock; 120 ml Cream; 0.5 piece Organic lemon(s), juice and grated zest; 40 g Pecorino alternatively Parmesan; 0.5 bunch Salt and pepper

This recipe for pasta with artichokes, lemon and pecorino is a dish that I keep coming back to when I need something quick but still special. I learned it a few years ago from an Italian friend who in turn had it from her Nonna. It is a simplified version of a classic Roman dish that uses fresh artichokes. However, since I often don't have time to elaborately prepare fresh artichokes, I like to use the variant with canned artichoke hearts. The result is still incredibly delicious and aromatic. The artichoke hearts form the basis of this pasta. They bring a slightly tart, earthy note to the dish that harmonizes perfectly with the acidity of the lemon. It is important to drain the artichoke hearts well before preparation and squeeze them lightly to remove excess water. This way they become nice and aromatic when sautéed in the Thermomix® and retain their shape. The shallot and garlic clove provide an aromatic base. The shallot is milder than a conventional onion and therefore goes better with the fine aromas of the artichokes. The garlic is a must, but it should not be too dominant. The olive oil serves as a flavor carrier and ensures that the shallot and garlic do not burn. The white wine and vegetable stock give the sauce depth and complexity. The white wine should be dry to balance the acidity of the lemon. The cream makes the sauce creamy and coats the pasta perfectly. The lemon is the heart of the dish. The zest of the lemon peel brings an intense lemon aroma, while the juice provides the necessary acidity. Make sure to use an organic lemon, as the peel is eaten. The pecorino, an Italian hard cheese made from sheep's milk, gives the pasta a spicy, salty note. Alternatively, Parmesan can be used, which is a little milder in taste. When preparing in the Thermomix®, it is important not to chop the shallot and garlic too finely, as they can burn otherwise. The temperature when sautéing should not be too high to preserve the aromas. When simmering the artichokes, it is important to keep an eye on the temperature so that the sauce does not boil over. The cream should only be added shortly before the end of the cooking time, as it can otherwise curdle. The pecorino is best stirred in in small amounts so that it is well distributed in the sauce. The pasta should be cooked al dente, as it will continue to cook a little in the sauce. For a vegetarian version, you can simply omit the pecorino or replace it with another hard cheese. For a vegan version, the cream can be replaced with a plant-based alternative, e.g. cashew cream or soy cream. Lemon juice can also be used instead of white wine. As a variation, fresh herbs such as parsley or basil can be added. A little chili flakes also go well with this dish. Serve the pasta with artichokes, lemon and pecorino immediately after preparation. This goes well with a fresh salad with a light lemon dressing. A glass of dry white wine rounds off the dish perfectly. Leftovers of the pasta can be stored in the refrigerator and reheated the next day. The sauce can also be prepared separately and frozen. So you always have a quick and delicious meal at hand.

Pasta with Artichokes, Lemon and Pecorino

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Description

Ingredients (11 ingredients)

Preparation (6 steps)

Chop shallot and garlic

Sauté shallot and garlic

Add artichokes and simmer

Refine sauce

Stir in pecorino

Mix in pasta

Finished cooking? Great! 🎉

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