Best Carciofi Alla Brace Artichokes Cooked In Ash Recipes

Insalata de Carciofi: Raw Artichoke Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 artichokes
1 lemon, halved
5 tablespoons/74 ml extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper
Parmigiano cheese, shaved, as needed

Steps:

Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Remove the purple leaves and hairy portion covering the choke; discard. Trim 1/3 off the tops of each artichoke, rub with lemon and finely chop. Squeeze extra lemon juice on artichokes to prevent from browning.
Plate the artichokes and season with olive oil and extra lemon juice, if needed. Then add pepper and salt, to taste. With a vegetable peeler shave the Parmigiano cheese and top the artichokes. Lightly drizzle with more olive oil if needed.

Fettuccine con Carciofi image

Yield Makes 6 servings

Number Of Ingredients 8

1 lemon, halved
3 large artichokes
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces), divided

Steps:

Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.
Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid.
Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.