Artichoke pasta with mozzarella cheese is a really simple but delicious dish: a perfect alternative for a vegetarian lunch!
How was this recipe created? In a tragicomic way, as usual!!
The day before yesterday, I decided to prepare a barley salad with artichokes.
Since I bought a big quantity of them last month, I already had the hearts in my freezer, washed and ready to use: so I put my artichokes in the microwave oven to defrost them but…..I completely forgot them! And I simply prepared a salad with no artichokes! My memory is really disappointing, and I am only 33!!
Anyway, since the artichokes were defrosted, I had to cook them, and I created this delicious pasta!
Every cloud has a silver linen!

Artichoke pasta with mozzarella cheese  

Artichoke pasta with mozzarella cheese

Ingredients for 4 people:

320 g pasta (such as penne, fusilli or farfalle)
4 artichokes
1/2 lemon
200 g shredded mozzarella cheese
1/2 onion
1/2 white wine glass
Extra Virgin Olive Oil
Salt, pepper
3-4 tbs grated parmesan


Rinse your artichoke under cold water. Pat dry with a clean kitchen towel or paper towel. Remove any stray leaves from the stem of the artichoke. With kitchen shears, or sharp scissors, remove the thorny tips from the leaves.
With a sharp chef’s knife or serrated knife, cut about an inch off of the top of the artichoke. Keep a lemon handy to rub onto the exposed areas so that they do not oxidize and turn brown.
Remove the bitter, fibrous end of the stem with your knife, leaving about an inch left on the artichoke. Be sure to rub a lemon onto the exposed end of the stem.
Peel the outer skin from the remaining stem. The stem can has a more bitter taste than the rest of the artichoke and removing the skin helps to take away some of the bitterness. Rub exposed peeled stem with lemon.
Run the artichoke under cold water, pulling apart the leaves to carefully rinse out the vegetable and remove any impurities. Immediately submerge the prepared artichoke in a bowl of cold water with lemon juice. We only need
the heart only.
Cut the artichokes hearts in stripes.
Finely chop the onion. Brown it with Extra Virgin Olive Oil and add the artichokes.
Pour the wine and cook until it evaporates and the artichokes are soft.
Season with salt, pepper and finely chopped parsley.

Cook pasta in boiling salted water.
Once ready, put it in a pot together with the artichokes and a bit of oil.
Add the grated parmesan. Stir to combine.
Turn the heater off and add the mozzarella cheese.
Combine the artichoke pasta with mozzarella cheese and serve.

Artichoke pasta with mozzarella cheese

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