handmade in Florence, Italy

Corzetti Pasta with Fried Baby Artichokes

Corzetti Pasta with Fried Baby Artichokes

In our family, we’ve always been huge artichokes fans. Although it may sound weird to add fried artichokes to pasta, we encourage you to give this recipe a try – you’ll love our corzetti pasta with fried baby artichokes! The texture of this pasta shape is a perfect contrast to the crunchy roughness of fried baby artichokes. You’ll want to eat this dish long after the artichoke season is over. Always make sure to get the freshest vegetables you can find.

Corzetti Pasta with Fried Baby Artichokes

Ingredients (serves 4):

10 fresh baby artichokes, cleaned and sliced

olive oil for frying

salt and pepper

Start by preparing the baby artichokes. Watch this video to learn how to clean artichokes the right way.

Cover the bottom of a pan with enough olive oil. When the oil is hot, add the sliced artichokes (make sure they’re well dried before throwing them in the oil!).

Remove the fried baby artichokes from the oil and place on a paper towel. Season with salt and black pepper (and chili flakes, if you like spicy flavors).

Cook the corzetti pasta until al dente, drain and toss with the fried baby artichokes. Serve immediately.