Calamarata with Creamy Potato and Sautéed Artichokes

 

​Ingredients:

• ​3 fresh artichokes
• ​Lemon (for the water)
• ​Calamarata pasta
• ​Potato cream (base)
• ​Garlic and Extra Virgin Olive Oil
• ​White wine (for deglazing)
• ​Fresh garden mint
• ​Parmigiano Reggiano
• ​Pasta water

​Instructions:

1. ​Prep the artichokes: Clean 3 fresh artichokes and soak them in water and lemon for 30 minutes. Remove, pat them dry, and slice them thinly.
2. ​Sauté: In a large pan, sauté garlic in olive oil. Add the artichokes and cook until golden brown.
3. ​Deglaze: Pour in a splash of white wine and let the alcohol evaporate. Add a ladle of pasta boiling water to keep them tender.
4. ​Combine: Toss the cooked Calamarata pasta into the pan with the potato cream.
5. ​The Finish: Turn off the heat. Stir in a generous handful of Parmigiano Reggiano and fresh garden mint. Sauté until perfectly creamy.