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what’s cooking wednesday: spaghetti with artichokes

Today’s What’s Cooking Wednesday is a recipe that I’ve never even heard of outside of P’s family, so this is some secret information. Delicious too. And it also, again, involves eggs. I told you we get a lot of them.

Spaghetti con Carciofi
(Spaghetti with Artichokes)
(serves 4)

5 artichokes
2 tablespoons olive oil
5 cloves garlic, peeled but left whole
2 tablespoons parsley
3 eggs
1/4 cup grated parmigiano reggiano cheese
2 tablespoons breadcrumbs
salt to taste

First clean the artichokes, cut them into wedges, and remember to put them in lemon water as you go so they don’t lose their color. Boil the artichokes in unsalted water until they are about half way to tender. Remove and drain.

Put on water for the pasta, and cook pasta when water is ready.

In a separate bowl, beat together the eggs and cheese and set aside.

In a medium skillet, heat up olive oil and then sauté garlic until lightly golden brown. Add parsley and artichokes, coat them in the oil, and cook for about 15 minutes or until tender.

Add the egg and cheese to skillet and let cook until eggs harden, adding breadcrumbs at the very end and combining them well with the mixture. Add salt to taste.

For ease of mixing together the pasta and the sauce, remove large pieces of artichokes and set aside. Combine pasta with the remaining mixture and then garnish with the artichoke wedges for serving.

Buon appetito!

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Technorati Tags: what’s cooking wednesday, cooking, recipes, artichoke recipes, pasta recipes, artichokes, carciofi, pasta with artichokes, pasta

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9 beans of wisdom »

9 beans of wisdom to “what’s cooking wednesday: spaghetti with artichokes”

Anonymous on 17 Jan 2007 at 1:54 pm #

how long (roughly) does it take to half cook an artichoke? Having never cooked one myself…. vanessa

sognatrice on 17 Jan 2007 at 2:53 pm #

Excellent question, and I have a wishy washy answer, which is probably why I didn’t include it in the first place I’ve noticed that it varies by artichoke, but somewhere around 10 minutes should do it. You can also boil them before you cut them, but that takes at least twice as long to boil, *and* I find it more difficult to tell when they’re mostly tender as I’m no expert artichoke boiler. Shh…P’s mom likes to clean and boil them for us, so about half the time, we’re already halfway there….

J.Doe on 17 Jan 2007 at 3:03 pm #

Yum! Looks good.

nyc/caribbean ragazza on 17 Jan 2007 at 5:08 pm #

thanks for the artichoke cooking tips. I usually cheat and buy the canned ones from Trader Joes.

Shirley on 17 Jan 2007 at 5:25 pm #

Yum, Ive just bought a dozen beautiful purple romano carciofi from the market, I should try this recipe.

something on 19 Jan 2007 at 12:17 pm #

Sounds delicious. By the time artichokes get to Luxembourg they are old and tough. Alas I’m never in Italy at the right season to try them. When I cook them though, I stuff them right to the outer leaves and test to see if they are done by pulling a leaf off the outside. If it comes off easily, they are ready.

Anonymous on 19 Jan 2007 at 5:50 pm #

carciofi on special today, from the back of a truck on the lungomare. 25 carciofi for 4euro. vanessa

Nick on 02 Aug 2008 at 12:46 am #

Looks interesting, will have to give it a try sometime.

Thanks

Nick’s last blog post..What are haldi and dhania powder in this haleem recipe?

Hope you enjoy it Nick