Mafaldine with artichokes and carrot

Artichokes are widely consumed in the countries of the mediterranean and mostly produced in Italy, Egypt and Spain.

Removing all the thorns in order to get to the juicy heart might turn out to be a weary procedure, but cans can save the day when you get lazy…

 

Laziness Factor: 2

[where 0 is blinking and 4 is surviving a lightning strike]

Ingredients for 4-5 persons

– 500g mafaldine

– 1 onion

– 1 can (250-275g) artichokes hearts

– 1 coloured pepper

– 2 garlic cloves

– 250g milk cream

– 2 carrots, peeled and grated

 

 

1.

While starting to boil the pasta, peel and dice the onion.

2.

Slice the pepper into bitable chunks.

 

3.

Put the onion and the pepper into a pan with hot olive oil.

 

4.

Add the two garlic cloves, crushed.

5.

Drain the artichokes from their liquid, cut them in two and add them to the pan.

 

6.

Just 3-4 minutes later, add the cream.

 

7.

Let the mix over low heat for a couple of minutes. Then, just a minute before you add the pasta, toss in the grated carrots. If you don’t prefer them slightly crunchy, add them along with the cream.

8.

Drain the pasta, add them to the pan and mix.

 

9.

Serve with some grated hard cheese. Bon appetit!

 

Here is a video version of this great recipe!

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The recipe presented above is Mafaldine with artichokes and carrot and it belongs to the Vegetarian Pasta Recipes category.

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Although it's hard to tell which country pasta originates from (whether it's Italy or China), the history of pasta is long and interesting.

Truth be told, pasta has become popular as an ingredient of the Italian cuisine and it forms part of the Mediterranean diet. Pasta dishes can be ordered and devoured in various Italian restaurants all around the world.

The secret of the pasta may lie in its simplicity. It is usually made of white flour or wheat flour, but today we also have the options of whole wheat pasta and, more recently, gluten-free pasta.

Then again, the list of ingredients that can be used in a pasta recipe is endless; The sauce can be anything for a simple tomato sauce to bechamel sauce, white sauce with cream or other dressings. Garlics and onions are great friends of pasta, vegetables and other greens like parsley, dill, spinach, zucchini, peppers, broccoli and mint can be found in various recipes, while cheese is an absolute ticket to success, either grated, sliced or baked on top.

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