Türkiye Gazetelerinden Haber Al
Related Articles
vegetarian
number 6 |
main dish |
weekend |
Italian |
For artichoke penne, we use fresh artichokes that crunch a little when you rub them together.
- juice of 1 lemon
- 4 artichokes cleaned (see box)
- 300 g pasta penne or similar pasta
- 2 shallots finely chopped
- 2 toes garlic finely chopped
- 2 el mild olive oil
- 150 ml vegetable stock from tablet
- 1 bunch of summer purslane* coarsely chopped
- 2 el leaf parsley finely chopped
- 50 g white almonds finely chopped
- 50 g Parmesan cheese grated
-
In a pan, bring water with salt and 2 tbsp lemon juice to the boil. Add the artichokes and cook for 20-30 minutes (depending on size) until al dente, then the outer leaves will come off easily. Pick off all the leaves** (be careful with the inner leaves so you don’t pull the heart with them). Remove the inner ‘hay’ (the hairs) that is on the artichoke bottom, this is done well by sliding the hollow side of a spoon under the hay. Cut the base into quarters.
-
Cook the pasta according to the instructions on the package and drain.
-
Meanwhile, gently fry the shallot and garlic in a large frying pan in the olive oil for 5 minutes. Add artichokes, 1-2 tablespoons of lemon juice and the stock. Mix together with the purslane and the parsley through the pasta. Divide the pasta over the plates and garnish with the almonds and Parmesan cheese.
Nutritional value: | | |
** To choose the right freshest artichokes, pay attention to the fresh leaves, without brown spots and the stem is rigid. Cut off the stem of small artichokes 3 cm below the flower base. With large artichokes you can break off the stem and possibly remove the hard outer leaves first.
*** You can dip the picked artichoke leaves in a vinaigrette and then scrape the pulp from the thickest part of the leaf with your teeth.
Production: Mister Kitchen: Photography: Ernie Simpelaar. Stylin Dishes: Cyn Ferdinandus. Edit: Trudelies Schouten
Print this recipe
