Mezze penne with artichokes is a tasty first course typical of Lazio cuisine. The pasta is enriched with fresh artichokes, sliced prosciutto crudo, and a delicate grating of Parmesan cheese. The slightly bitter taste of the artichokes combines with the sweetness of the prosciutto to create a perfect blend. This recipe is simple to prepare but rich in flavor and aroma.
Remove the thorns and any choke from the artichokes, cut them into wedges, and soak them in water acidulated with lemon juice to prevent browning.
Chop the celery, carrot, and onion, then sauté them gently for a few minutes in a pan with 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.
Boil the pasta in plenty of salted boiling water, drain well, and immediately toss with the prepared sauce and grated Parmesan cheese to taste.
Serve immediately.
Pasta Pot
Pan
Knife
Store in the refrigerator for up to 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 |
