INGREDIENTS
FOR 4 PEOPLE
400 g Rummo Whole Wheat Fusilli n° 48
4 artichokes
1 clove garlic
1/2 glass dry white wine
Extra virgin olive oil, as needed
Salt and pepper
1/2 lemon
Fresh mint leaves, to taste
DIRECTIONS
Clean the artichokes, keeping the first 5 cm of stalk right under the “head,” which will later be peeled and boiled in salted water with the clove of garlic. Back to the cleaning: Remove the tougher outer petals, then cut off the sharp points and cut each artichoke head in half. Clean the heart by cutting out the choke, the fine hairs on the inside, then cut the petals in a fine julienne. Between each operation, the artichokes must be submerged in acidulated water to keep from blackening. Brown the julienned artichokes well in a pan, then deglaze with the wine and adjust the seasoning. Cook the pasta in boiling water, and in the meantime, blend the boiled stalks with a bit of the cooking water, the boiled clove of garlic and some spoonfuls of olive oil. Once the pasta’s cooked, drain it directly into the pan with the artichokes and the mint leaves, torn by hand. Serve in a plate, adding the emulsion in dollops on the surface.