Spaghetti alla chitarra with artichokes

Spaghetti alla chitarra with artichokes
12 min

I want to share a simple recipe made flavourful by artichokes and lemon-flavoured ricotta and Grano Armando spaghetti alla chitarra.

  • 250 g

    of Chitarra

  • 5

    artichokes or globe artichokes

  • 100 g

    of ewe's milk ricotta

  • 20 g

    of pine nuts

  • Salt and pepper to taste

  • Lemon zest to taste

  • 1 clove

    of garlic

Recommended pasta for this recipe

Alternatively, you can use


Clean and peel the artichokes. Remove the choke, slice into segments and put the pieces in a bowl of water and lemon. I use a part of the stem also. Heat some oil in a frying pan and soften the garlic, add the artichoke and season with salt and pepper. Let cook for at least 20 - 25 minutes over moderate heat. When the artichoke is ready blend some of it with toasted pine nuts for a few minutes in the frying pan with a drizzle of oil. Spread over a serving platter and arrange the spaghetti on top. Put the ricotta and a few pinches of finely chopped lemon zest (not treated) in a bowl and toss well. Cook the pasta for 12 minutes. Strain and toss in the frying pan with the artichoke. Spread the artichoke cream over a platter, then the spaghetti. Use two spoons to make a ricotta quenelle and rest it on top.

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