Incredibly tasting dish! It’s very easy to make too with one small caveat – removing artichokes’ hearts is quite a pain. It’s actually not too too bad once you’ve done it a few times. This video provides a nice tutorial – make sure you have a good sharp knife – (or, you could remove the leaves first and then follow the instructions). I’ve used a teaspoon instead of a melon baller. If all of this sounds very complicated to you (but I assure you – once you try this dish you will be happy you went through the hassle of removing the hearts), I think you could easily substitute fresh artichokes for high quality canned artichokes hearts. In fact, I will probably do so off season, but right now when fresh artichokes are so delicious and cheap, you should really try this recipe as is. I love the subtle taste of anchovies in this sauce too, it’s a very nice combination that you will love!
Adapted from: Artichauts aux anchois
Ingredients (for 4 servings)
6 large artichokes hearts
1 box of pasta (I had fusili this time, but have made it with spaghetti and linguine)
1/2 cup breadcrumbs
5 cloves garlic
3-4 tablespoons finely chopped parsley
2 oz. anchovy fillets in olive oil
2/3 cup dry white wine
1 cup parmesan
Black pepper (freshly ground)
1. Boil water for pasta and make the sauce in the meantime. Press each garlic clove with a knife and remove the skin. Slice each artichoke heart into about 6 pieces. Heat the skillet with some olive oil, add anchovies and garlic. Keep on medium heat until anchovies almost melt. Add artichoke hearts and cook on medium until they are golden brown. Add half of the parmesan and all of the parsley, mix thoroughly and add the wine. Cover and cook on low heat for about 10 minutes. Then, add the breadcrumbs and season with some salt and black pepper.
2. Once the pasta is cooked, drain it saving about 1/3 cup of hot water. Mix the artichoke sauce with the pasta, adding the rest of parmesan. If pasta feels dry, add some hot water you saved from boiling the pasta and mix thoroughly. Garnish with fresh parsley leaves and serve at once. Delicious with caprese salad!