Macaroni with Purple Artichokes and Pesto
Ingredients
- 12 Purple Artichokes
- 1 Lemon
- 3 cloves Garlic
- 1 bunch Chervil
- 4 sprigs Mint
- 8.8 oz Ricotta
- 4.4 oz Parmesan
- 0.7 oz Butter
- 14.1 oz Macaroni
- 5.1 fl oz Olive Oil
- 4 Rusks
- 2 tbsp Flour
- Freshly Ground Salt
- Freshly Ground Pepper
Instructions
- Prepare the artichokes by removing the stem, outer leaves, and cutting the leaf tips. Place them in a pot of cold water with squeezed lemon juice.
- Add the flour to the pot, cover, and bring to a boil. Cook for 10-12 minutes until the artichokes are tender. Drain and cut them into halves or quarters.
- Strip the leaves from the chervil and mint, reserving some for garnish if desired. Peel and degerm 2 garlic cloves. Blend everything, gradually adding enough olive oil to achieve a creamy pesto.
- Crush the rusks into breadcrumbs and toast them in a pan with butter and the remaining peeled and crushed garlic. Stir well.
- Cook the pasta in a pot of boiling salted water according to the package instructions, then drain. Mix with a bit of olive oil.
- Make parmesan shavings with a vegetable peeler. Arrange the macaroni in 4 deep plates. Distribute the artichokes, add pesto, dollops of ricotta, and toasted breadcrumbs. Sprinkle with parmesan shavings, reserved leaves, and serve.
Video
Notes
Macaroni with Purple Artichokes and Pesto
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Purple Artichokes
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