Spaghetti alla chitarra with artichokes

Dietary habit: Vegetarian

12 min

Medium

I want to share a simple recipe made flavourful by artichokes and lemon-flavoured ricotta and Grano Armando spaghetti alla chitarra.

Ingredients

250 g
of Chitarra
5
artichokes or globe artichokes
100 g
of ewe's milk ricotta
20 g
of pine nuts
Salt and pepper to taste
Lemon zest to taste
1 clove
of garlic

Recommended pasta for this recipe

Armando’s wheat

Chitarra - spaghetto quadrato

Preparation

Clean and peel the artichokes. Remove the choke, slice into segments and put the pieces in a bowl of water and lemon. I use a part of the stem also. Heat some oil in a frying pan and soften the garlic, add the artichoke and season with salt and pepper. Let cook for at least 20 - 25 minutes over moderate heat. When the artichoke is ready blend some of it with toasted pine nuts for a few minutes in the frying pan with a drizzle of oil. Spread over a serving platter and arrange the spaghetti on top. Put the ricotta and a few pinches of finely chopped lemon zest (not treated) in a bowl and toss well. Cook the pasta for 12 minutes. Strain and toss in the frying pan with the artichoke. Spread the artichoke cream over a platter, then the spaghetti. Use two spoons to make a ricotta quenelle and rest it on top.