Pasta with artichoke cream

Before I chopped down the spring crop of artichokes, I picked the last remaining flower buds, which is what artichokes are, boiled them in a massive restaurant-sized stockpot, pulled out the sweet chokes, and pureed them with some olive oil and salt. I spread this pure, smooth artichoke ambrosia across a piece of sourdough for bruschetta, then tossed it in this pasta, adding some of the pasta water and Parmesan. The result is a creamy pasta with no cream.

If you can’t find enough artichokes to turn into puree, you can buy a good-quality version, Seggiano, at gourmet markets and online.

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Pasta with artichoke cream

When life gives you artichoke hearts…

Course Main Course

Cuisine Italian, kosher

Keyword Artichoke, Pasta

Servings 4

Author Rob Eshman

Ingredients

• 15 medium artichokes

• 1/2 lemon

• 1/2 cup extra version olive oil

• 3/4 cup fresh Parmesan, grated

• 1 teaspoon salt

• freshly ground pepper

• 1 pound pasta*

Instructions

• While the water is coming to a boil, prep the artichokes. Fill a large bowl with cold water and squeeze the juice of the half lemon into it. Using your hands, peel away the outer leaves of the artichoke until the tight cone is revealed. Using a small, sharp knife, trim the dark green parts from the heart. Cut the leaves near the base and using a spoon, scoop out the fuzzy thistle. Make sure any tough parts are trimmed off, cut the heart in half, and toss it into the bowl. Now do that 14 more times.

• Fill a large saucepan with about an inch of water, and bring to a boil. Drain the chokes and slip into the boiling water. Cover and let boil about 10 minutes, until the chokes are soft but not mushy when you poke them with a fork. Check to make sure the water hasn't boiled out. Add more if necessary.

• With a slotted spoon, remove the chokes and place in a blender. Let cool slightly, then add olive oil and salt. Puree until smooth.

• Add more water to the pot, some additional salt, and bring to a boil. Add the pasta and cook until all dente.

• Drain the pasta, reserving a cup of pasta water. In a large serving bowl, add puree and enough water to make a creamy sauce. Blend in most of the cheese. Sprinkle the top with the remaining cheese and serve.

Notes

*Use any shape you’d use for a pesto: gemelli, trofie, penne…

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