The suave delicacy of artichokes makes a luxurious pasta sauce that can be served with spaghetti—the pasta used for this dish in the far southern region of Calabria, where it is popular—but the sauce’s richness makes it even better served with fresh flat strand pasta such as fettuccine. In typical southern Italian style, this sauce is based on olive oil—pancetta is optional—but the cubes of cooked artichokes can also be simmered in cream to make a delicate cream-based pasta sauce.
|artichoke bottoms (leaves trimmed off the sides, top two-thirds of the artichoke cut off)|
|olive oil (for cooking the artichokes)|
|extra-virgin olive oil or heavy cream|
|garlic clove, finely chopped|
|dried spaghetti or other strand pasta or fresh fettuccine or other strand pasta|
|finely chopped parsley (chopped at the last minute)|
|salt and pepper||to taste||to taste|
|freshly grated parmigiano-reggiano|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.