Artichoke Sauce / Salsa di Carciofo
MAKES ABOUT 2 1/4 CUPS
Watching the “artichoke lady” of Verona whittle away the outer leaves of bushels of artichokes like a master wood carver was the inspiration for this quick artichoke sauce using canned artichoke hearts. If you wish to use fresh artichokes, you will need 4 large ones. This sauce is delicious over spaghetti or linguine.
- 3 tablespoons Filippo Berio Extra-Virgin Olive Oil
- ½ cup thinly sliced shallots (4 ounces)
- 1 medium-size onion, peeled and thinly sliced
- 3 cloves garlic, minced
- One 14-ounce can artichoke hearts, drained, rinsed,and thinly sliced orfresh cleaned artichoke hearts(see Note)
- 1/2 cup grated carrots
- 1/4 teaspoon celery salt
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coarsely ground black pepper
- 3/4 cup dry white wine
- 1/2 cup minced fresh Italian parsley leaves, stems removed
- 1 pound linguine
- Freshly grated Parmigiano-Reggiano cheese to sprinkle
- Heat the olive oil over medium heat in a large sauté pan, add the shallots and onion, and cook slowly, stirring occasionally, until the mixture begins to wilt but not turn brown. Stir in the garlic and cook until it softens but do not let it brown. Stir in the artichokes, carrots, celery salt, sea salt, oregano, and black pepper and cook for 2 minutes, stirring occasionally. Pour in the wine, increase the heat to high, and cook for 2 minutes, stirring occasionally. Stir in the parsley, cover the pan, and keep the sauce warm while the linguine cooks.
- Cook the linguine according to the directions. When al dente, drain the pasta, reserving 2 tablespoons of the cooking water. Return the pasta to the pot and, over low heat, stir in the artichoke sauce and the reserved cooking water. Mix well. Transfer to a pasta platter and serve immediately with grated cheese to pass.
- Note: To clean fresh artichokes, cut and discard the stem and remove the outer leaves until the pale yellow leaves appear. Cut off the top two thirds of the artichokes. Open the center and scrape out the hairy choke. Place the artichoke hearts in cold water with fresh lemon juice. Bring a pot of water to a boil, add the artichokes and boil until tender, 8 to 10 minutes. Drain and proceed with the recipe. Use a serrated knife to make neat artichoke slices.
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