Type
Rice and Pasta dishes
Difficulty
Easy
Method
3:40 minutes
Season
Autumn, Winter
Ingredients for 4 people
For the dough
500 g of plain flour
6 egg yolks
1 whole egg
1 pinch of salt
20 g of extra virgin olive oil
For the stuffed artichokes
200 g of Robiola Osella
12 small Romanesque cleaned artichokes with the flesh scooped out
2 cloves of garlic
1 sprig of fresh marjoram
100 ml of extra virgin olive oil
Salt to taste
300 ml of chicken or vegetable stock
For the sauce
8 Romanesque artichokes
2 cloves of garlic
Chopped parsley to taste
200 ml of extra virgin olive oil
2 fillets of tomatoes without the seeds
Method
For the pasta:
Mix everything together without kneading too much. Leave to rest for about two hours. Roll out the pasta quite thickly into rectangles and cut them into spaghetti using the special wire rack. Place in a cool, dry place for about 30 minutes.
For the stuffed artichokes:
Gently fry the garlic in a large frying pan with the extra virgin olive oil. Lay the artichokes in the pan, stalk upwards, and fry gently for 3/4 minutes with the marjoram. Add the stock and finish cooking without covering the pan. Leave to cool to room temperature for about three minutes.
Gently fry the garlic in a pan over a low heat for two minutes. Cut the artichokes and tomatoes into julienne strips and toss in the pan with the garlic until golden. Add the chopped parsley and toss the spaghetti (cooked in boiling salted water for three minutes). Stuff the artichokes with the Robiola Osella and bake in the oven at 180°C for five minutes.
Place the spaghetti in the plate, stirring with a drizzle of extra virgin olive oil, and place the stuffed artichokes in the centre.
