Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Penne with Artichokes: A Sicilian Delight Ready in a Flash
Dive into this classic Sicilian penne with artichokes – a quick, flavoursome dish perfect for a speedy lunch.
🛒 Ingredients
- ✓ 320g penne
- ✓ 500g fresh artichokes
- ✓ 1 shallot
- ✓ 1 glass dry white wine
- ✓ 3 tablespoons extra virgin olive oil
- ✓ 1 litre vegetable stock
- ✓ 2 tablespoons grated Sicilian pecorino
- ✓ sea salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
If you adore the authentic, heartfelt flavours of Sicily, this penne with artichokes is just the ticket. In no time at all, you’ll be savouring a dish rich with Mediterranean aromas, where the gentle sweetness of tender artichokes mingles beautifully with the salty tang of pecorino and the subtle zest of white wine. Ideal for a light lunch or an elegant supper!
👨🍳 Preparation
- 1
Trim the artichokes, removing the stalks, tough outer leaves and any coarse parts. Slice them thinly and soak in lemon-acidulated water to prevent browning.
- 2
Finely chop the shallot and gently sauté it in a pan with the olive oil until golden.
- 3
Add the artichokes and fry over a fairly high heat for a few minutes.
- 4
Pour in the white wine and allow the alcohol to fully evaporate.
- 5
Add a ladle of hot vegetable stock and cook until the artichokes are tender, topping up with more stock if needed.
- 6
Cook the penne in plenty of salted boiling water until just al dente, then drain.
- 7
Transfer the pasta to the pan with the artichokes, adding a ladle of stock to bind everything together.
- 8
Season with salt and pepper, then stir through the grated pecorino.
- 9
Serve the penne with artichokes steaming hot, drizzling with a little olive oil and a sprinkle of black pepper to finish.
💡 Tips and Variations
For a silkier texture, stir through a spoonful of sheep's ricotta while tossing the pasta. For a more robust flavour, swap some of the white wine for dry Marsala. If you’d like an alternative to pecorino, try some aged caciocavallo cheese shavings.
📦 Storage
- • Keep leftovers in an airtight container in the fridge for up to 2-3 days.
- • Reheat gently in a pan with a splash of stock or water to keep the pasta moist.
- • Avoid freezing cooked pasta to preserve its texture.
- • You can prepare the artichoke sauce a day or two ahead and store it refrigerated.
- • Add the pecorino at the last moment to keep it fresh and creamy.
🍷 Pairing
Pair these penne with artichokes with a glass of Contea di Sclafani Grillo – its fruity aroma and crisp dryness perfectly complement the delicate artichokes and balance the pecorino’s saltiness.
This penne with artichokes captures the true spirit of Sicilian cooking – simple, vibrant, and utterly comforting. Give it a go at home and enjoy the fresh, sunshine-filled flavours that never fail to impress. Perfect for sharing around the table with loved ones, it’s sure to become a firm favourite in your recipe collection.
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