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