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I want to share a simple recipe made flavourful by artichokes and lemon-flavoured ricotta and Grano Armando spaghetti alla chitarra.
artichokes or globe artichokes
of ewe's milk ricotta
of pine nuts
Salt and pepper to taste
Lemon zest to taste
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.