We use only the hearts of the artichokes, which are the tastiest and most tender parts. We slow-cook them in our kitchens according to the authentic Italian tradition.
Amazing in three simple steps
Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. If frozen, do not thaw; cook additional 1 minute.
Cook 4 minutes, and drain. Add 1 minute for a softer bite.
Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.
Even better with these recipes
Artichoke Ravioli Pasta Salad with Peas, Mint & Tarragon