Shells with Sardinian Artichokes

conchiglie past a with artichokes
Conchiglie Con I Carciofi Sardi; pasta shells are combined with garlic, flat leaf parsley, olive oil and artichokes.
Recipe By: The Silver Spoon: Pasta; Phaidon Press
  • Prep20 min |
  • Total50 min |
  • Serves 4


    • 4 Sardinian globe artichokes, trimmed
    • 2 tablespoons olive oil
    • 1 garlic clove, finely chopped
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 12 ounces shell pasta
    • Salt and pepper


Quarter the artichokes, remove, and discard the chokes, and slice very thinly. Heat the oil in a shallow pan. Add the garlic and parsley and cook over low heat, stirring frequently, for 2 minutes. Stir int the artichokes, cover, and cook over low heat, stirring occasionally and adding a little hot water if necessary, for 20 minutes. Season to taste with salt and finish cooking. Meanwhile, cook the shells in plenty of salted boiling water until al dente. Drain and toss with artichoke sauce. Transfer to a warmed serving dish, season generously with pepper, and serve immediately.

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