Artichoke Pasta

Cooking Instructions

1. Wash the artichoke well. Cut into quarters vertically. Remove the choke, rubbing all cut surfaces with lemon.

2. Melt the butter in a small saucepan over low heat. Add the artichoke pieces; toss well to coat with butter. Add the chicken stock. Heat to boiling; reduce the heat. Simmer, covered, 40 minutes. Drain thoroughly.

3. Using a spoon, scrape all edible parts from the artichoke, including the edible part of each leaf

4. Place the artichoke pulp, 1-3/4 cups of the flour, and the salt in the container of a food processor fitted with a steel blade. Puree until the mixture is smooth. With the motor running, add the eggs and process until the mixture begins to form a soft dough.

5. Transfer the dough to a lightly floured board. Knead by hand for 10 minutes, working in more flour as needed to make a smooth dough. Let stand, covered, 20 minutes; then roll to desired shape by hand or with a pasta machine.

Wine Pairing(s)

Rojo Tempranillo-Cabernet Sauvignon

Bodegas Aalto Ribera del Duero

Luis Canas Reserva Rioja

Dominio de Fontana Tempranillo

Vina Real Crianza

Tomás Cusine Vilosell

Hat Dog Sauvignon Blanc

Muga Seleccion Especial

Muntanya Almoroig ''Muro''

Piqueras Castillo de Almansa