Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Penne with Artichokes: A Sicilian Classic to Savour on the Go
Discover the delights of penne with artichokes, a Sicilian kitchen treasure – perfect for a quick yet flavoursome lunch!
📖 What is it
Discover the delights of penne with artichokes, a Sicilian kitchen treasure – perfect for a quick yet flavoursome lunch!
🛒 Ingredients
- ✓ 320g penne
- ✓ 500g fresh artichokes
- ✓ 1 shallot
- ✓ 1 glass dry white wine
- ✓ 3 tablespoons extra virgin olive oil
- ✓ 1 litre vegetable stock
- ✓ 2 tablespoons grated Sicilian pecorino
- ✓ Sea salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Immerse yourself in the aromatic essence of Sicily with this penne and artichoke dish: a soulful first course where the fresh, tender artichokes mingle beautifully with the sharpness of pecorino cheese and the delicate floral notes of white wine. Perfect for a breezy lunch or a comforting dinner, it brings the heart of the Mediterranean straight to your table.
👨🍳 Preparation
- 1
Trim the artichokes by removing the stalks, outer tough leaves, and any coarse parts. Slice them thinly and soak in lemon-water to prevent browning.
- 2
Finely chop the shallot and gently sauté it in a pan with the olive oil until golden and fragrant.
- 3
Add the sliced artichokes and cook over a fairly high heat for a few minutes to soften.
- 4
Pour in the white wine and let it bubble away until the alcohol has fully evaporated.
- 5
Add a ladleful of hot vegetable stock and simmer until the artichokes turn tender, topping up with more stock as needed.
- 6
Cook the penne in plenty of salted boiling water until just al dente, then drain.
- 7
Tip the pasta into the pan with the artichokes, stirring in a ladle of stock to marry the flavours.
- 8
Season well with salt and pepper, then finish by stirring through the grated pecorino cheese.
- 9
Serve piping hot, drizzled with a little olive oil and a final crack of black pepper.
💡 Tips and Variations
- •
For an extra rich finish, stir in a knob of butter when tossing the pasta for a luxuriously creamy texture.
- •
Use a heavy-based pan to gently fry the artichokes; it helps keep the cooking even and brings out their natural sweetness.
- •
To make this vegan, swap the pecorino for nutritional yeast and use good-quality extra virgin olive oil to keep the dish vibrant and flavoursome.
- •
Try switching the penne for wholewheat spaghetti for a nuttier, more rustic twist with added fibre.
- •
To boost the aromatic depth, grate a little lemon zest over the sauce just before adding the pasta.
- •
For a bolder note, replace the white wine with diluted bergamot juice, evoking a distinctive Sicilian fragrance.
- •
The secret to success is cooking the artichokes gently and slowly, preserving their softness whilst coaxing out their wonderful aroma.
📦 Storage
- • To keep the freshness and flavour intact, store any leftovers in an airtight container in the fridge and enjoy within two days.
- • When reheating, add a splash of vegetable stock to prevent the pasta from drying out and retain its lovely softness.
- • It’s best not to freeze the pasta mixed with sauce as this can alter the texture and delicate flavours; if needed, freeze the artichoke sauce separately.
🍷 Pairing
Pair this dish with a Sicilian white like Grillo from the Contea di Sclafani, whose fruity, mineral notes complement the artichokes beautifully.
Alternatively, a crisp Inzolia from Agrigento offers a pleasant savouriness and structure that balances the intensity of the pecorino.
If you fancy a British twist, a Ligurian Vermentino works wonderfully thanks to its fresh, floral character that gently accompanies the dish.
There’s something truly special about the simplicity and soul of Sicilian cooking, and this penne with artichokes captures it beautifully. It’s a brilliant recipe to whip up when you want something comforting yet light, steeped in tradition but effortless to prepare. Give it a go at home — share it around your table with friends and family, and enjoy a little taste of the Mediterranean sunshine in every mouthful. Trust me, it’s one dish you’ll want to come back to time and time again.
Rate this recipe
Click or tap the stars to rate