Sugo con i carciofi
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Artichokes can seem daunting – what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.
Make sure you don’t drink too special a wine when you eat artichokes – they will ruin any complex flavours.
Prep time: 15 mins | Total time: 30 mins | Servings: 4
- 4 medium artichokes
- 1 chilli pepper
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 ripe tomatoes, skinned and chopped. or 150g (1/3 lb) good canned/bottled crushed tomato
- White wine – a glass
- Juice of 1 lemon
- Prepare the artichokes by removing the stalks, stripping off the outer leaves until the tender yellow flesh is exposed, cutting in half and removing the hairy choke. To avoid the artichokes blackening, leave in a bowl of cold water with the juice of a lemon added to it.
- Slice finely and add to hot oil, along with a chilli pepper.
- Cook on a low-medium flame.
- When the artichoke has softened quite a lot (2-3 minutes) add the onions and garlic, salt and pepper and continue cooking (2 minutes) on a low flame, stirring well to prevent burning.
- Add the white wine and evaporate off.
- Add the tomato and cook for a further 2 minutes, until the artichoke is very soft.
- Add pepper and a good swirl of extra virgin olive oil when tossing with the pasta.