Ingredients for 4 people:

  • 250 g di Pennette della Domenica Filotea
  • 10 stalks of artichoke
  • 2 shallots
  • 20 strands of saffron or 1 sachet
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons grated Parmesan
  • salt to taste
  • pepper to taste
  • 1 lemon
  • a little chopped parsley
Taste le pennette


Put the saffron in a bowl full of hot water for about half an hour.
Peel the stems of the artichokes, taking only the tender part, then cut them into cubes and put them in a bowl full of water acidulated with lemon juice.

Meanwhile, put in a large skillet chopped shallots with oil. Make simmer a few minutes, then add the artichoke stems rinsed with running water and well dried. Saute for a few minutes, then add the water used to prepare the saffron.
Cook for about 10 minutes or until the diced stalk artichoke become tender, adding a little hot water if the sauce is too dry.

Cook the Pennette della Domenica Filotea in plenty of salted boiling water for 6 minutes, drain the egg pasta and toss it in the pan with the sauce for one minute,  stirring well. Serve immediately adding a sprinkle of grated Parmesan cheese, chopped parsley and enjoy

Buon appetito!

Ringraziamo Alessandra BarboneFoodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.