Ingredients
Check off ingredients as you go
Serves 4 to 6
- 400g (14 oz) frozen artichoke hearts
- 1 small onion, minced (or 1 shallot)
- 2 tablespoons olive oil
- 2 small garlic cloves, halved and deveined
- 1 ball of mozzarella, diced (optional)
- 3 tablespoons Parmesan, shaved or grated
- Vegetable broth or water
- 500g (1 lb) pasta
- Salt, pepper
- A few sprigs of fresh parsley, chopped
Sauté the onion and garlic in a pan with the 2 tablespoons of olive oil. Add the artichokes cut into pieces, sauté briefly, then add broth (or water) just above the level of the artichokes and cover. Continue cooking for 15 to 20 minutes, until the artichokes are tender (a knife tip slides in easily).
Meanwhile, in a pot, cook the pasta according to package instructions. If you want to try making homemade fresh pasta, click here. Reserve a ladleful of pasta cooking water (in case you need it for the sauce).
When the artichokes are cooked, transfer them to a blender with the Parmesan and blend (an immersion blender works too). You should get a smooth, creamy texture. Season with salt and pepper. Adjust the consistency by adding a bit of pasta cooking water if needed. Return to the pan with the pasta and mix well to coat them with the sauce. I chose fusilli for this recipe because they hold the sauce beautifully, though penne would be excellent too.
Serve immediately in bowls with the diced mozzarella (if using) and chopped parsley.
Tips and Variations
- You can use béchamel, heavy cream, or ricotta instead of broth for an even richer, more substantial sauce.
- Add diced mozzarella just before serving and mix well so it becomes melty and stringy.