Fusilli Pasta with Artichokes

2 comments

Easy, but tasty! To greet the artichokes from our tables …

Ingredients:
(serves 2)
250 gr of fusilli pasta (possibly bronze drawn)
3 artichokes
1 clove of garlic
1 level teaspoon of homemade vegan stock
3 tablespoons of extra virgin olive oil
plenty of dried mint
black pepper

Method:
Clean the artichokes and sauté them for just two minutes, in oil and garlic, then cover completely with plenty of water; add a teaspoon (level!) of vegan stock, mint and cover the pot. Cook for half an hour. They must be well done. Purée 2 / 3 of the artichokes with a hand blender, using the the liquid they left, and, if you like, a little of soya cream, which I did not put here. Sauté the pasta with the sauce made of chopped artichokes and the creamy sauce, adding a tablespoon of cooking water. You will taste what a delicate flavour!
Ah! This cream can be spread on canapés or bruschettas: excellent!

Chef: Qamar from veganBlog

  1. melissa 13 July 2011 at 20:25

    never tried artichokes with mint, but sounds delicious


  2. EleonoraNW3 15 July 2011 at 05:47

    I just love artichokes!! I would dive in that pic 🙂



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