Artichoke and sweetcorn tortiglioni pasta
A lovely balance
of sweetness and acidity.
A high fiber dish with the added bonus of detoxification, thanks to the artichokes.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Tortiglioni pasta – 320 g
- Whole artichokes – 600 g
- 1 onion – 100g (diced)
- Tinned sweetcorn – 80 g
- Extra virgin olive oil – 2 tbsp (20 g)
- Wine – 150 ml
- parsley – 2 tbsp (chopped)
- Salt to taste
- Pepper to taste
- 2 garlic cloves
Nutritional information
Per serving: 410 Kcal
Environmental Impact
Per serving:
218 grams CO2 equivalence - carbon footprint
358 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Clean and prepare the artichokes, separating the outer leaves and the stem from the heart.
Boil the outer leaves and peeled stems for 10 minutes until soft.
Drain, cool and puree in a blender or food processor. Set aside.
Cut the hearts into slices and sauté them in a frying pan with the diced garlic and onion and a tbsp of extra virgin olive oil.
Add the wine and wait for it to reduce. Add the chopped parsley.
Add salt and pepper to taste.
In the meantime, cook the tortiglioni pasta according to the instructions. Drain and transfer it to a pot.
Add a drop of olive oil.
Toss the pasta with the artichoke puree and then add the sautéed artichoke slices and the drained sweetcorn.
The Chef’s Advice
To avoid the artichokes blackening, soak them in water and lemon before cleaning.
Nutritional Advice
Like all vegetables, artichokes are an excellent source of fiber, which contributes to digestive health.
Environmental Advice
Chose seasonal ingredients, local or traditional varieties.
Eating seasonal fruit and veg means that what we’re eating will have been grown in a way that works with the weather, doesn’t require lots of energy to grow or store, and is lovely and fresh.
Artichokes can be found in-season in autumn and also in late winter to early summer.
