Let’s go straight to the recipe because it’s phenomenal!
I don’t know if I invented it, I just know that I was blown away by its incredible bold flavor when I made it the first time with the little artichokes from my garden!
The secret is all in the creamy sauce you’re going to make with the cooking juices released by the vegetables. Potato plus young artichoke leaves, along with a bit of Parmesan and Pecorino Romano cheese: together they make a delicious slightly bitter sauce to toss your pasta. Artichokes cooked in this way in Venice are called “in tecia“, which means in the pan, where they are slowly wilted together with plenty of good extra virgin olive oil, fresh parsley, garlic, and more importantly their young leaves and stems, which give the preparation a pleasantly slightly bitter flavor. The important part is to let the vegetables absorb the cooking water completely without ever stirring, waiting until they almost stick to the bottom of the pan. The cooking juices are essential to give the dish a sort of caramelized note.
The artichokes I recommend for this recipe are “violetti di S.Erasmo” a specific and very renowned type of local artichokes that have breathed the Lagoon air and their roots have been nourished by a mix of salty and fresh water from the soil. That’s why they have such a light, naturally salty, special taste. They are firm to the touch and have a nice smell of the lagoon.
This would be the best… but knowing that unfortunately they can only be found locally, the hearts of some purple elongated artichokes will do just fine.
I hope you like it 🙂 instructions are below!
Venetian-style artichoke linguine
- 180 g pasta (linguine)
- 7/8 artichoke hearts with their young leaves (important!!)
- 1 large potato
- 2 cloves of garlic
- 4 tbs extra virgin olive oil
- 3 tbs grated Parmesan cheese
- 1 tbs grated Pecorino Romano
- 1/2 glass of white wine
- 1 glass of water
- salt and pepper to taste
- Make a fine mince of parsley, garlic, and the leaves of the artichokes and sauté lightly in olive oil in a low casserole pan.
- Cut the potato into small pieces, and cut the artichoke hearts (already stripped of their tough outer leaves) into four pieces, keeping their stems.
- Saute the vegetables, add salt and pepper, then deglaze with white wine. When the wine evaporates completely, cover with a cup of water, cover with the lid, and let it cook without stirring for about 30 minutes until the water is completely consumed.
- Remove the lid and let the vegetables stick slightly to the bottom of the pot. They should not burn, just gently "caramelize" (important!!). Remove the pot from the heat and let it chill for a few minutes.
- Bring some lightly salted water to a boil to cook the pasta. Meanwhile, remove the artichokes from the pot, and temporarily move them to a second large pan.
- Using a spatula, scoop the potatoes and cooking ground into a separate bowl. Add the grated cheeses, a few tablespoons of boiling water from the pasta, and with an immersion blender make a creamy sauce.
- Cook the pasta al dente, drain it (by keeping some water aside), and then immediately toss it in the pan with the artichokes kept aside and the creamy sauce, adding a few spoons of pasta water if it appears too thick.
- Serve your dish sprinkled with freshly ground black pepper and, if you like, extra grated cheese or freshly chopped parsley. The secret to enjoying this dish at its best is to accompany it with a glass or two of excellent fresh white wine!