Fusilli with Artichokes (Fusilli con i Carciofi)
Imagine a place where the chill of winter is alleviated by the most beautiful light the world has ever seen and by the arrival in the markets of so many artichokes that you have to think up new ways to use them. Such is Rome. For this recipe, size and shape are not important—in fact, this is a good chance to use up some of the less beautiful specimens. The artichokes should be tender, however, so trim them aggressively of any tough, inedible parts before cooking, and use as much pasta water as you need to make them soft and creamy. If you have any leftovers, use them to make a frittata.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lemon, halved
- 8 baby artichokes or 4 large artichokes
- 2 Tbs. extra-virgin olive oil, plus more for serving
- 1 garlic clove, crushed
- Salt, to taste, plus 1 Tbs.
- Freshly ground pepper, to taste
- 1/4 cup dry white wine or water
- 1 lb. fusilli, penne, mezzemaniche or rigatoni