Pink maccheroncini with artichokes
Instructions
Clean the artichokes by removing the outer leaves and thorns, toughest, cut them in half and remove the Hay, then reduce it into thin slices and put them in a bowl filled with water acidulated with lemon juice to prevent blackening.
Fry the garlic in a pan with two tablespoons of olive oil, sweet heat until nicely Golden, then take it out and put in the jar artichokes.
Add salt and pepper and simmer at moderate heat for 10-15 minutes, so that the artichokes are tender but still firm, adding a few tablespoons of water if necessary.
At the end add the cream, stir and let it over heat even the time it takes for the sauce to get warm without coming to the boil, then turn off and sprinkle with the chopped parsley fine.
Bring to a boil a saucepan full of salted water, add the macaroni and cook al dente, then drain and place in a soup-tureen.
Toss quickly with the sauce with artichokes, piping hot, deliver in four individual plates, garnish with a sprig of parsley and serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta macaroni cranberry pink
- 2 tablespoons of olive oil
- 4 artichokes
- 1 clove of garlic
- Salt
- Pepper
- 20 cl of cream
- 2 tablespoons of chopped parsley
- 1 lemon