Spaghetti with ricotta and artichoke
Instructions
Clean the artichokes, cut them into strips and dip them in salted water with a slice of lemon because you do not blacken.
Crush the garlic and browned in olive oil, then remove it.
Add the artichokes, add salt and simmer for 10 minutes, adding water if necessary.
Add the ricotta, carefully mixing.
Cook the pasta in salted water, drain and then jump into the pan of sauce and adding little by little the grated Parmesan.
Garnish with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 320 g of type pasta spaghetti
- 2 artichokes
- 250 g of fresh ricotta
- 1 clove of lemon
- 2 cloves of garlic
- Olive oil
- Salt
- Pepper
- 4 tablespoons of grated parmesan cheese
- 1 tablespoon of chopped parsley