Spaghetti e Carciofi Recipe

Name: Spaghetti e Carciofi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 12-1/3 oz. spaghetti; 1-3/4 oz. olive oil; 1-3/4 oz. lard *; 8 sm. artichokes; 1 lemon, juice of; 1 clove garlic, crushed; Ricotta cheese (my preference); freshly grated pecorino romano cheese; Parsley, to taste; Salt and pepper, to taste

Servings: persons

12-1/3 oz. spaghetti
1-3/4 oz. olive oil
1-3/4 oz. lard *
8 sm. artichokes
1 lemon, juice of
1 clove garlic, crushed
Ricotta cheese (my preference)
freshly grated pecorino romano cheese
Parsley, to taste
Salt and pepper, to taste

1
Clean the artichokes.
2
Cut them in half and take out the hay and cut them into little pieces.
3
** Soak them in lemon water.
4
Meanwhile in a pan, add together the oil, lard and garlic.
5
When garlic is slightly colored add in the artichokes; mix well.
6
After about 5 minutes wet the artichokes with some water; continue to add water if needed.
7
Cook the spaghetti al dente.
8
Right before pasta is done, add chopped parsley, salt and pepper to the artichokes.
9
Drain the pasta and add to artichoke mixture; mix well.
10
Lightly coat with ricotta or precorino romano and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12-1/3 oz. spaghetti, 1-3/4 oz. olive oil, 1-3/4 oz. lard *, 8 sm. artichokes, and more.

Yes, Spaghetti e Carciofi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti e Carciofi

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