Mezze penne with artichokes are a tasty first course typical of Lazio cuisine. The pasta is enriched with fresh artichokes, sliced prosciutto crudo and a delicate grating of Parmigiano. The slightly bitter flavor of the artichokes combines with the sweetness of the prosciutto to create a perfect match. This recipe is simple to prepare but rich in flavor and aromas.
Remove the thorns and any choke from the artichokes, cut them into small wedges and place them immediately in acidulated water with the lemon juice so they do not darken
Finely chop the celery, carrot and onion, then sauté everything over low heat for a few minutes in a pan with the hot oil, stirring often
Add the well-drained artichokes, salt and pepper to taste and cook over low heat for 10-15 minutes, adding a little hot water if necessary
A couple of minutes before the end of cooking add the prosciutto cut into regular strips and the coarsely chopped marjoram
Cook the pasta in plenty of boiling salted water, drain well and immediately toss with the prepared sauce and grated Parmigiano to taste
Serve immediately
Pasta pot
Frying pan
Knife
Store in the refrigerator for a maximum of 2 days
Typical dish of the Lazio region
Italia, Lazio
| Energy (kcal) | 165.92 |
| Carbohydrates (g) | 21.15 |
| of which Sugars (g) | 2.39 |
| Fat (g) | 6.11 |
| of which Saturates (g) | 1.11 |
| Protein (g) | 6.47 |
| Fiber (g) | 2.91 |
| Sale (g) | 0.21 |
