Ingredients
Check off ingredients as you go
Serves 4 to 6
- 400 g (14 oz) frozen artichoke bottoms
- 1 small onion, thinly sliced (or 1 shallot)
- 2 Tbsp olive oil
- 2 small cloves garlic, halved and germ removed
- 1 ball fresh mozzarella, diced (optional)
- 3 Tbsp Parmesan, shaved or grated
- stock or water
- 500 g (1.1 lb) pasta
- Salt, pepper
- a few sprigs parsley, chopped
Sauté the onion and garlic in a skillet with the 2 Tbsp olive oil. Add the artichokes cut into pieces, sauté them, then pour in enough stock (or water) to just cover them, plus a little more, and cover. Cook for 15 to 20 minutes, until the artichokes are tender (the tip of a knife slides in easily).
Meanwhile, cook the pasta in a pot according to the package instructions. If you want to try your hand at fresh pasta, click here. Set aside a ladleful of the cooking water (in case you need it for the sauce).
When the artichokes are cooked, put them in the 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 texture by pouring in a little of the pasta cooking water if needed. Return to the skillet with the pasta and toss well so the pasta soaks up the sauce. I chose fusilli for this recipe because they hold the sauce very well, but it’s surely excellent with penne too.
Serve right away on plates with the diced mozzarella (if using) and chopped parsley.
Tips and variations
- You can use béchamel, heavy cream or ricotta instead of the stock; it will be just as delicious, but richer.
- You can add diced mozzarella when serving and toss well so it turns stringy and melty.