I have been craving this pasta dish for days since I made it. It was a perfect summer’s eve supper, served with a cold glass of White Wine.
Penne Pasta – Approximately 150g Enough for two.
Asparagus – Half a bunch
Parmesan – A handful
Whole Artichokes – 4
Garlic – 3 Cloves
White wine – 120ml
Lemon Juice – 1 lemon (plus 1 lemon for preparation)
Flat Leaf parsley, chopped – A handful (plus extra for garnish)
The Artichokes: Using a sharp knife, cut through the artichoke, around half way, revealing the choke. Now you want to pull off some of the outer leaves and and trim the remaining using a paring knife. Trim all the tough outerlayer, revealing the heart inside. Regularly rub the cut parts with a lemon to stop it from browning too much.
Once you have done this, take a spoon and scoop the fuzzy centre out of the heart and discard of it. You will be left, hopefully, with something that looks a lot like the picture below. Pop it into a bowl of water with a half of a lemon whilst you prepare the remaining artichokes.
When they are all trimmed, remove the artichokes from the water and dry them with a cloth. Slice them to around 4mm thickness. Heat a few tablespoons of olive oil in a large frying pan and add the garlic, fry for 1 minute and then add the artichokes. Season with salt and pepper and continue cooking for 5 minutes until just starting to colour.
Add the wine and the lemon juice and cover and cook for 10-15 minutes until the artichokes are just cooked. Now add some parsley and continue cooking for a few minutes until the liquid has mostly evaporated. Add a little olive oil if you need it and continue cooking until nicely browned. Leave these to sit in the pan once they are ready.
The Asparagus and Pasta: Whilst the Artichokes are cooking, you can be boiling the pasta and getting a pan ready to steam the Asparagus for 5 minutes or until cooked. Once the Artichokes are ready, steam the Asparagus and drain the pasta. Toss the pasta and Asparagus into the saucepan with the Artichokes and heat gently for a couple of minutes. Drizzle some Olive Oil over the pasta, along with a good handful of grated Parmesan and a little squeeze of lemon. Taste and season as you wish then serve, you can sprinkle a little more parsley and parmesan on top as well.
– If you can’t get hold of whole Artichokes ( or you can’t be bothered) you can use the ones they sell marinated in deli’s or supermarkets. Just cook the garlic and wine and add the artichokes once it has reduced a little or you will end up with mush.