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Recipes
Fusilli with Artichokes
Fusilli with Artichokes
Fusilli with Artichokes
photo credit: Ev Thomas
Fusilli Ai Carciofi; made with dried mushrooms, artichokes, parsley, white wine, tomato paste, onion, garlic and fusilli pasta.
Recipe By:
The Silver Spoon: Pasta; Phaidon Press
Prep
25 min
|
Total
55 min
|
Serves
4
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European
Artichokes
Pasta and Noodles
Email
Ingredients
1/3
cup
dried mushrooms
2
tablespoons
olive oil
1/2
onion
chopped
1
garlic
clove
1
tablespoon
chopped flat-leaf parsley
3
young
globe artichokes, trimmed and thinly sliced
1
teaspoon
concentrated tomato paste
1 1/2
teaspoons
butter
12
ounces
fusilli
Salt and pepper
Instructions
Put the mushrooms into a heatproof bowl, pour in lukewarm water to cover, and let soak for 30 minutes. Drain, squeeze out the excess liquid, and chop. Heat the oil in a pan. Add the onion, garlic, parsley, and mushrooms and cook over low heat, stirring occasionally for 8-10 minutes until lightly browned. Meanwhile, cut the artichokes into strips. Add the artichokes to the pan, season with salt and pepper, and cook, stirring occasionally, for 10 minutes.
Mix the tomato paste with 1 tablespoon water in a small bowl and add to the pan. Pour in the wine and cook until the alcohol has evaporated. Stir in the butter and simmer for 10 minutes, then remove the pan from the heat.
Cook the pasta in plenty of salted boiling water until al dente. Drain, return to the pan, and pour the artichoke sauce over it.
Transfer to a warmed serving dish and serve immediately.
Additional Notes
Scant 1/2 cup dry white wine
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