I have always found artichokes a little bit like Marmite — you love them or you hate them! In my case, I absolutely adore them. If you have never tried them, please have a go at this rigatoni al Carciofe recipe — you won’t be disappointed. Never ever buy artichokes that are preserved in brine because they aren’t worth eating.
- 2 tablespoons salted butter
- 6 tablespoons olive oil
- 2 cloves garlic, peeled and finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 cup Kalamata olives, pitted, drained and halved
- 6 artichoke hearts in oil, drained and quartered
- 1/3 cup plus 1 tablespoon dry white wine
- finely grated zest of 1/2 Orange
- 7 cups (18 ounces) rigatoni
- Salt and pepper, to taste
- In a large skillet or wok, melt the butter with the oil.
- Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.
- Pour in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
- Add the orange zest, season with salt and pepper, and mix everything together. Set aside.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the pan with the artichoke mixture.
- Return the pan to high heat and mix everything together for 30 seconds to allow the sauce to coat the pasta evenly and serve immediately.