Pasta with artichoke ragù

To prepare pasta with artichoke ragù, let's start with the seasoning. Remove the outermost leaves of the artichokes 1, if they have thorns, use a cloth to avoid pricking yourself, and with a small knife peel from the stem to the base 2. Cut the tips cleanly and divide the artichoke in half 3.

Remove the central choke 4 and finally slice thinly 5. As you go, immerse the artichoke strips in a bowl of cold water in which you have squeezed and immersed a lemon. This will prevent them from turning brown 6.

After cleaning the celery, carrot, and onion, cut them into chunks and place them in a mixer 7. Use the pulse mode to get small pieces. Proceed to cook. Gently heat some oil in a pan, a crushed clove of garlic in its skin, and sprigs of marjoram 8. As soon as the base is hot, remove the garlic and marjoram 9

and add the chopped vegetables 10. Let them stew for 5 minutes before adding the artichokes: drain only 2/3 of them 11 and toss them into the pan 12.

Cook gently for another 4-5 minutes 13, then transfer everything to the mixer 14 and blend until you get small pieces: they should resemble cooked ground meat 15.

Return to the pan, adding a drop of oil if necessary 16, raise the temperature a bit, and then deglaze with red wine 17. When the alcohol evaporates, add the tomato sauce 18.

Moisten with vegetable broth 19, adjust the salt and pepper, and let it cook gently for 30 minutes, covering with the lid. At this point, everything should be ready, throw the cavatelli into boiling salted water and drain the pasta when it is al dente 21.

Drain the remaining artichokes and briefly sauté them in a pan with a drop of oil, a clove of garlic, and adjust the salt 22, remove it at the end of cooking 23, and remember they should be well-roasted 34.

Pour the cavatelli into the sauce and toss briefly 25. Proceed with plating: serve the pasta and garnish with the roasted artichokes 26. Enjoy your pasta with artichoke ragù 27.