Herbal tea with artichoke
first courses from Italy - Sardegna
Spaghetti with artichokes and bottarga!
Spaghetti with artichokes and bottarga!
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
What we use to season it is in the name itself, the only thing I omitted is how we season it: we use artichokes in three ways.
preparation
step 1
The first thing we need to do is fill the bowl with cold water and add the juice of half a lemon to it. It will be the bathroom for the artichokes, so that they do not become black and therefore bitter.
step 2
I used whole artichokes (head and stem). If you only use the heads I would recommend using at least 4, using one for the cream.
step 3
We clean the artichokes, we cut the stem to the height of the head and we engrave to around 4-5 cm from the base. We raise the outer and fibrous part so that the clear and juicy part remains.
step 4
Cut the stalk into slices and put in a pan with a little olive oil and a pinch of salt, cook for about ten minutes until it is well cooked.
step 5
For the head: we raise the first leaves before cutting horizontally at the point where the green begins to darken. Cut the head in half, remove the beard and cut into slices, let us soak them in water and lemon.
step 6
We whisk the stems with one or two tablespoons of pasta cooking water, let's set aside.
step 7
We fry 3-4 slices of head, just a tear of oil, we just have to brown them. In the same pan we are going to cook the remaining rounds, well drained from water and lemon, season with a pinch of salt and if you like we fade with white wine.
step 8
Cook the spaghetti and caliamoli in the pan with the cooked slices of artichoke, add half a teaspoon of bottarga to the cream before adding it to the pan.
step 9
If necessary, we stretch with more cooking water. Serve sprinkled with the bottarga and decorate with the artichoke slices.