Fregola pasta with artichokes.
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
4
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Calories
457 kcal
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Course
Main Course, Salad, Appetizer, Dinner
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Cuisine
Mediterranean, Italian
Fregola pasta with artichokes.
Description
Fregola pasta with artichokes is a dish that combines toasted semolina pasta with fresh, thin slices of globe artichokes cooked gently with leek and garlic. The artichokes are first prepared by removing tough leaves and the fuzzy choke, sliced thinly, then soaked in lemon water to maintain color. The leek and artichokes are sautéed in olive oil until tender, then the fregola is added to toast lightly before gradually cooking in vegetable broth. This slow technique allows the fregola to absorb the broth’s flavor while maintaining its characteristic bite. Fresh parsley and garlic deepen the freshness of the dish, and a final sprinkle of Pecorino Romano cheese brings a salty, nutty finish.
The dish delivers bright, earthy flavors with a creamy texture from the cheese melding the pasta and vegetables. The lemon juice added during the artichoke prep cuts through the richness, enhancing the overall brightness. It’s suited for a vegetarian meal and can be served warm as a main or a hearty side.
You can substitute orzo or Israeli couscous for the fregola if unavailable. For vegetarians, using a cheese without animal rennet such as a vegetarian hard cheese works well. Leftovers make a tasty cold pasta salad.
Ingredients
- 12.5 ounces fregola or orzo pasta
- 4-6 globe artichokes cleaned and sliced
- 2 pints vegetable broth
- 1 leek
- 1-2 garlic peeled and chopped, cloves
- 1 handful parsley washed and chopped, fresh
- 1.5 ounces pecorino romano freshly grated
- 1 lemon
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste, freshly ground
Instructions
Prepare the ingredients.
- Remove the hardest external leaves and cut off the tips of the artichokes. Then cut them in half and remove the internal beard, cut the artichokes into very thin slices, and soak them in water with lemon juice, to preserve the color.
- Wash the leek and cut it into thin slices, wash and chop the parsley and peel and chop the garlic.
Make the pasta with artichokes.
- Place a deep-frying pan or skillet on the heat with a few tablespoons of extra virgin olive oil and, when it is hot, add the leek cut into slices, leaving it to sauté for a few minutes.
- Then add the drained artichoke slices. Let everything cook for about 10-15 minutes over a medium heat, then add the chopped garlic and parsley.
- Pour the fregola into the pan. mix everything together and let the fregola sauté a little.
- Pour a couple of ladles of vegetable broth into the pan, stir and let the pasta absorb the broth. Continue adding broth and stirring until the fregola is cooked. The same way you would make a risotto. It will take about 20-25 minutes. At the end of cooking, the fregola and artichokes should be soft and the dish a little soupy.
- Turn off the heat, stir a generous helping of pecorino into the fregola with artichokes, mix well and serve hot with a sprinkling of more fresh parsley and grated pecorino. Season with salt and pepper as required.
Notes
- Use vegetarian hard cheese instead of Pecorino to keep the dish vegetarian.
- Alternatives to fregola include orzo pasta or Israeli couscous.
- This pasta dish can be enjoyed cold, making it suitable for leftovers or a pasta salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 87g | 29% |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 1205mg | 50% |
| Potassium | 732mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1021IU | 20% |
| Vitamin C | 19mg | 21% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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