First of all let’s get to know some Italian words; Carciofo is “Artichoke” in English. Most of the time the plural form is used, which is “Carciofi” or “Artichokes”… you can guess it is because we normally use more than “one” artichoke to make a meal.
Carciofo (singular) = Artichoke
Carciofi (plural) = Artichokes
Let’s see our menu today; Pipe Rigate con Carciofi
Ingredients for 4 people
Pasta Pipe Rigate 350 grams
Artichoke (in olive oil) 150 grams
Heavy Cream 200 ml
Grated Cheese: Pecorino Romano 40 grams
Extra Virgine Olive Oil 1 tablespoon
Dried Marjoram 1 tablespoon
Salt and Pepper (to taste)
Cook pasta in boiling water until al dente. Drain the water and leave it aside.
Cut each artichokes into bite size. In a large skillet, fry artichoke, add salt and pepper as you like.
Pour cooked pasta and mix it with fried artichokes.
In a small sauce pan, mixed heavy cream with grated pecorino romano and boil with low heat.
Add dried majoram to mixed sauce (cream and cheese).
Pour mixed cream sauce over pasta Pipe Rigate and artichokes, serve hot.
You may sprinkle a bit of dried marjoram on the dish.
Grated Pecorino Romano
Carciofi (Artichokes) – fresh
Artichokes in olive oil
Majoram (or Maggiorana in Italian) – we use dried one.
Fry artichokes in a large skillet
Pipe Rigate mixed with artichokes
Mix heavy cream with grated Pecorino Romano
Boil heavy cream with Pecorino Romano, then add dried Marjoram
Pour the mixed sauce over pasta and artichokes
Mix all the ingredients well
Add a bit of dried Marjoram, ready to serve.
Menu of the day – Pipe Rigate con Carciofi