Directions
Artichokes are one of my favorite vegetables, but I do not cook them very often. I must be honest: between the vegetable pruning and washing your hands after it’s a real pain… yes, I know the lemon trick, but it’s not nice anyway…
But when I force myself to prepare them good things happen, like these rigatoni with artichokes, Parma ham and Parmigiano Reggiano.
A super simple, yet delicious recipe, based on the contrast between the bitter and aromatic taste of artichoke and the sweetness of ham & Parmigiano: all ingredients born to share the same pan.
Enough talking, let’s start with our fast and furious recipe.
Ingredients for making pasta with artichokes, Parma ham and Parmigiano Reggiano
4 servings
- 380 grams of pasta like rigatoni or penne
- 500 grams of artichokes
- 180 grams of onion
- 3 cloves of garlic
- salt and pepper
- 40 grams of extra virgin olive oil
- 50 grams of chopped parsley
- 200 grams of sweet Parma ham, cut into strips
- 80 grams of Parmigiano Reggiano, but also ricotta salata is welcome
How to make pasta with artichokes, Parma ham and Parmigiano Reggiano
Nothing difficult, but be careful to not overcook the artichokes, which must remain crisp and keep intact their perfumes and organoleptic characteristics. Do not be afraid to cook them al dente, if you can get top-notch quality artichokes they are delicious also raw, so a quick pan fry is enough.
Ok, fill a pot with water and bring it to a boil.
Prepare a bowl with cold water and lemon, in which you will dive artichokes as soon as you’ll chop them, otherwise, they will get oxidized in 2 nanoseconds.
Cut part of the stem and the tip of the artichokes, remove the first hard layers, cut them in half, remove the internal thinned beard, then slice them finely and dip in water and lemon.
When you are done, crush garlic and chop the onion and let them simmer for 5 minutes on low heat in a pan with 5 tablespoons of extra virgin olive oil.
Meanwhile, cut into stripes your Parma ham (my precious!) with a sharp knife.
Drain artichokes, throw in the pan, season with salt, pepper and parsley, stir well and cook for 7-8 minutes.
Cook pasta al dente, drain and finish cooking in the pan with a couple of ladles of the cooking water.
Taste and add a sprinkle of salt and pepper, a little bit more oil and then sprinkle with ham petals and a handful of grated Parmigiano Reggiano.
What wine matches well with pasta with fresh artichokes, Parma ham and Parmigiano Reggiano?
In honor of the ham, we choose a delicious Lambrusco with sumptuous aromas and great freshness, like the one from Lamoretti winery. Barbera, Barolo, Brunello di Montalcino, Cabernet Franc and Merlot are great options too.
If you prefer a cocktail try to match the complex charm of the Manhattan to create a bond with the aromatic flavor of artichokes.
