Artichoke and bacon pasta, a simple and tasty first course

Artichokes are one of the most loved and consumed vegetables in winter. With an intense and savory taste, they are suitable for the preparation of appetizers, such as fried artichokes or Roman artichokes, second courses (have you ever prepared sea bass with artichokes?) and as a condiment for first courses, as in the case of this very tasty pasta with artichokes and bacon! The flavor and crunchiness of bacon combine with the softness and slightly bitter taste of artichokes to give you a very easy, quick and delicious first course that everyone will really like. In our version of the recipe we used short striped pasta: you can also choose to use egg pasta, such as fettuccine or pappardelle. We assure you an exceptional result!

Ingredients for 2 people

  • Dough: 200g
  • Artichokes: 2
  • Sliced ​​bacon: 150g
  • Onion: 1/2
  • Extra virgin olive oil: 30 ml
  • White wine: 20ml
  • Salt to taste
  • Pepper as needed
  • Fresh parsley: to taste
  • Preparation: 25 minutes
  • Cooking: 35 minutes
  • Total: 1 hour
  • Calories: 489Kcal / portion

PREPARATION

1

Prepare the water acidulated with lemon in a bowl, which will serve to soak the artichokes and avoid oxidation. Pour 2 liters of cold water and add the juice of half a lemon into a bowl.
Clean the artichokes by removing the toughest leaves. Cut the tip about 3 cm.

2

Shorten the stem leaving 5-6 cm and clean it with a knife, removing the outer fibrous layer.
Divide the artichokes in half and remove the inner fuzz. Then slice the artichokes from the long side into 3 mm slices.

3

Immediately put the artichokes in the previously prepared acidulated water.

4

Cut the two slices of bacon into strips of about ½ cm, removing the rind and the peppery part.

5

Cook the bacon strips in a hot pan, leaving them to brown over low heat. When they are crunchy, remove them and keep them aside.

6

Peel and chop the onion.

7

Pour a drizzle of oil into a pan and add the onion. Fry over low heat and, as soon as it is wilted, add the artichokes.

8

Cook the artichokes on a low flame. After 10 minutes add salt and pepper and blend with the white wine.
Let the alcohol evaporate and pour a ladleful of water or vegetable broth, cooking for another 15 minutes.

9

Meanwhile, cook the pasta in plenty of salted water.
Wash, dry and chop the fresh parsley.

10

Drain the pasta with a slotted spoon and add it directly to the artichokes, finishing cooking in the pan. Set aside a little cooking water, to add in case the pasta gets too dry.
Add the bacon and mix.

11

Remove from the heat and add the chopped parsley.
Serve immediately with grated Grana Padano or Parmigiano Reggiano.

Advice and tips

It is preferable to consume pasta with artichokes and bacon immediately. Freezing is not recommended.

If you prefer, you can replace the bacon with bacon and add a sprinkling of bacon at the end pecorino romano and pepper. You can also create a pecorino cream, combining the cheese, a ladle of pasta cooking water and pepper, so as to make your pasta even more creamy and tasty.

If you can’t find fresh artichokes, you can use i frozen artichoke hearts. However, we advise you to always prefer fresh and seasonal products.

If you use already cooked artichokes, you can calculate about half the weight some raw artichokes. The weight indicated in the recipe refers to artichokes to be cleaned.

Ingredients for 2 people

  • Dough: 200g
  • Artichokes: 2
  • Sliced ​​bacon: 150g
  • Onion: 1/2
  • Extra virgin olive oil: 30 ml
  • White wine: 20ml
  • Salt to taste
  • Pepper as needed
  • Fresh parsley: to taste
  • Preparation: 25 minutes
  • Cooking: 35 minutes
  • Total: 1 hour
  • Calories: 489Kcal / portion
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Philip Owell

Professional blogger, here to bring you new and interesting content every time you visit our blog.