Sunday, January 13, 2013

Spaghetti ai Carcofi

Spaghetti with Artichokes

A simple artichoke-cream sauce that can be prepared in the time it takes to boil the pasta!

1 package frozen artichoke hearts (or 2-3 artichokes already cooked)
1 clove garlic, minced
1 TBSP fresh parsley, minced
pinch oregano
1/2 cup white wine
1/3 cup heavy cream
1/4 cup grated parmigiano cheese

In a saucepan, saute the garlic in olive oil until golden.  Add the artichoke hearts, parsley, salt and pepper and a sprinkle of oregano.  Saute a few minutes, then splash in the wine.  Cover and let cook about 3 minutes.  Stir in the cream; when it's heated, add the cheese.  Stir and simmer on low until the spaghetti is cooked al dente.

Drain the pasta and toss with the sauce.  Dust with parmigiano and a sprinkle of freshly-ground pepper.


maryhitt said...

Sounds delicious! Will be making this.

Steve PP said...

MMMMM this sounds so good! It's on my recipe list for this week! Have a great day!

Lesley Jones said...

So far I haven't managed to cook fresh carciofi well, this sounds like an ideal way to use them, great recipe! Thanks


Siane Mico Rayandayan said...

thanks for the recipe! love to try this one!

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