Orecchiette with artichokes

Name: Orecchiette with artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Orecchiette pasta fresh 11.3 oz; Artichokes 5; Extra virgin olive oil 4 spoonfuls; White onions 1; Whole milk 1 glass; Grana Padano PDO cheese 1.4 oz; Fine salt to taste; Mint to taste

it br es fr de

488

Calories per serving

Vegetarian

Energy Kcal 488
Carbohydrates g 74.4
of which sugars g 9.3
Protein g 18.7
Fats g 12.9
of which saturated fat g 3.85
Fiber g 13
Cholesterol mg 15
Sodium mg 637

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Loredana Cavotta

Orecchiette with artichokes is like a taste of spring in Puglia. It's a orecchiette pasta dish that uses those classic ear-shaped noodles the region is so famous for. Plus, it is all about letting the fresh, seasonal veggies shine. You get tender artichokes—sometimes picked right from the local markets—sautéed until they’re just soft but still have a little bite. Honestly, the sauce? It gets this creamy touch from a splash of milk. Really brings it together. Just rich enough without feeling heavy. And the mint leaves? They give every bite an aromatic lift that keeps things tasting fresh. People around Puglia love how the mint and artichokes work together. Like a little surprise in that comforting pasta. Italian pasta recipes with a twist, you know? This dish stands out because the ingredients are simple but work super, super well together.

In southern Italy, when you see moist and golden artichoke hearts, you know spring has arrived, and they totally steal the spotlight in this artichoke pasta recipe. While some folks just go with garlic and olive oil for their easy artichoke pasta, Puglia's version gets that special touch from the milk and mint combo. It’s a vegetarian orecchiette recipe that’s cozy yet a bit fancy. Nothing complicated here. When you dig in, you get those crispy edges from the sautéed artichokes, soft pasta, and minty bursts in every bite. Makes for a laid-back, satisfying lunch, especially when you crave something simple but flavorful. Orecchiette with artichokes shows how just a few peak ingredients can turn a basic meal into something really, really tasty. Folks in Puglia know the best Mediterranean diet pasta dishes are the ones celebrating what's in season—nothing fancy, just really good food shared with family and friends. This dish not only shows the rich culinary tradition of the area but also invites everyone to savor each bite with delight, making it a true Puglian favorite. For sure.

INGREDIENTS: Orecchiette pasta 11.3 oz (320 g) - fresh; Artichokes 5; Extra virgin olive oil 4 spoonfuls; White onions 1; Whole milk 1 glass; Grana Padano PDO cheese 1.4 oz (40 g); Fine salt to taste; Mint to taste

Preparation

How to prepare Orecchiette with artichokes

To prepare orecchiette with artichokes, boil plenty of water in a pot and salt it once it's boiling. Clean the artichokes by removing most of the stem, leaving 1-2 inches 1. Cut the tips of the leaves by 1 inch 2, clean the stem 3

and remove the tougher outer leaves 4. First, cut the artichoke heart in half 5, then slice it 6.

In a bowl, pour cold water and squeeze a lemon 7; you can dip the sliced artichokes in the acidulated water to prevent them from oxidizing 8. Clean and finely slice the onion 9.

Heat the oil in a pan, then add the onion 10 and let it lightly sauté for 2 minutes on low heat 11. Drain the artichokes and add them to the pan 12. Let them cook for 3-4 minutes over medium heat, stirring often with a wooden spoon.

Pour a glass of milk into the pan 13, season with salt 14, cover the pan with a lid 13, and let the artichokes cook for about 16-18 minutes on low heat.

Cook the orecchiette in plenty of salted water for about 7-8 minutes (or the time indicated on the package) 16. Drain the orecchiette, pour them into the pan with the artichokes 17, stir well with a spoon 18.

Add grated Grana Padano 19 and fresh mint leaves 20. Stir for a minute on low heat and serve the orecchiette with artichokes hot 21.

Storage

Consume the orecchiette immediately, or store them in the fridge for one day.

Freezing is not recommended.

Tip

If using dried orecchiette, consider the cooking times for dried pasta. For a more flavorful recipe, you can add 3.5 oz of ricotta previously thinned with 2-3 tablespoons of milk to the dressing. You can also replace the grated Grana with the same amount of Pecorino for a stronger taste.

For the translation of some texts, artificial intelligence tools may have been used.

Orecchiette with artichokes

PRESENTATION

How to prepare Orecchiette with artichokes

Storage

Tip

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