Conchiglie with sardinian artichokes

A recipe from The Silver Spoon

Preparation: 20 minutes

Cooking: 30 minutes

Serves: 4 people


4 Sardinian globe artichokes, trimmed

2 tablespoons olive oil

1 garlic clove, finely chopped

2 tablespoons chopped fresh flat-leaf parsley

350g (12oz) conchiglie

salt and pepper


Quarter the artichokes, remove and discard the chokes and slice very thinly.

Heat the oil in a shallow saucepan. Add the garlic and parsley and cook over a low heat, stirring frequently, for 2 minutes.

Stir in the artichokes, cover and cook over a low heat, stirring occasionally and adding a little hot water if necessary, for 20 minutes.  Season to taste with salt and finish cooking.

Meanwhile, cook the conchiglie in plenty of salted boiling water until al dente.  Drain and toss with the artichoke sauce.

Transfer to a warmed serving dish, season generously with pepper and serve immediately.