Spaghetti ai Carciofi

Thursday, July 19, 2012


  • 4-6 cleaned, trimmed artichokes (stem included-optional)
  • 2 cloves of crushed garlic
  • 1 small red chilli finely sliced
  • 1 handful of parsley finely chopped
  • olive oil for frying
  • salt and pepper to taste
  • Cooked “al dente” spaghetti


  1. Blanch your cleaned artichokes in some boiling water for 2 minutes. Drain and set aside.
  2. Heat up some olive oil in a pan on medium heat and once it’s heated add your artichokes. Fry on both sides for a few minutes ensuring they do not burn.
  3. Add your garlic and chilli and give everything a good toss and stir. Season accordingly with salt and pepper.
  4. Add the spaghetti and toss everything together. If the mixture becomes a little dry add some more olive oil and a little pasta water to loosen it up a little.
  5. Plate the spaghetti with the artichokes and garnish with freshly chopped parsley.

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