Step-by-Step Instructions

Prepare the Artichokes: If using fresh artichokes, start by trimming them. Cut off the top inch and remove the tough outer leaves. Slice them in half and remove the fuzzy choke with a spoon. Place the prepared artichokes in a bowl of water with a squeeze of lemon to prevent browning.

Cook the Pasta: In a large pot, bring salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain and set aside.

Sauté the Artichokes: In a skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant. Add the prepared artichokes, and season with salt and pepper. Sauté for about 5-7 minutes, until the artichokes are tender and lightly browned.

Add the Broth: Pour in the vegetable or chicken broth and bring to a gentle simmer. Let it cook for another 5 minutes to allow the flavors to meld.

Combine Pasta and Sauce: Add the drained pasta to the skillet with the artichokes. Toss to combine, adding a bit of reserved pasta water if needed to help bind the sauce.

Finish with Cheese: Stir in the grated Parmigiano-Reggiano cheese, mixing until it melts and coats the pasta. Adjust seasoning with more salt and pepper, if needed.

Garnish and Serve: Remove from heat, sprinkle with chopped parsley, and serve immediately. Enjoy your delicious Pasta con Carciofi e Parmigiano with a light salad or crusty bread!

Variations:

Vegan Option: Substitute Parmigiano-Reggiano with a vegan cheese alternative or nutritional yeast.

Gluten-Free: Use gluten-free pasta instead of regular pasta.

Add Protein: Incorporate grilled chicken, shrimp, or sautéed mushrooms for a heartier dish.

Tips:

When cleaning fresh artichokes, work quickly to prevent browning.

If using canned artichokes, drain and rinse them before adding to the skillet.

Save any leftover pasta water to adjust the sauce consistency.