Penne with Artichokes & Parmesan

• Posted on 10 September 2021
• Posted in Garden Kitchen
• 0

Whether white or purple, artichoke is a vegetable with many advantages. It is easy to grow and to cook. It can be eaten raw or cooked, depending on preference. Artichokes can be used in many recipes for everyday use or for special occasions. Its season extends from May to November.

History of the artichoke

The history of the artichoke goes back to the 16th century. At that time, the vegetable first made its mark in Italy, although it is thought to have originated in the Mediterranean regions of North Africa, Egypt and possibly Ethiopia.
It was Queen Catherine de Medici who brought it to France. The vegetable made its first appearance on the French table. Louis XIV was even a real fan of it, and at the time there were five varieties: White, Green, Red, Violet and Sweet of Genoa. Later in 1810, a French agronomist cultivated Camus de Bretagne, another artichoke species and the French favourite.
Today, the largest artichoke producers in Europe are Italy and Spain. In France, the largest production is concentrated in Brittany, Gironde and the South East.

The benefits of the artichoke

In addition to its highly appreciated taste, the artichoke has many important health benefits:
- Promotes detoxification of the body thanks to its high content of cynarin, a powerful antioxidant, as well as potassium.
- Makes digestion easier.
- Protects against cardiovascular disease: artichokes are rich in protective antioxidants, in particular luteolin, which is known to prevent the oxidation of cholesterol.
- Fight against constipation: 100 g of this vegetable contains 5 g of fibre, which gives it essential anti-constipation properties.
- Rich in calcium: artichokes meet about 15% of daily calcium requirements for 300g of this vegetable.
- Provides magnesium: 300g of artichoke provides 30% of the recommended daily intake of this nutrient.
- Rich in vitamin B9: artichokes meet 10 to 17% of the daily requirements of pregnant women.

Recipe idea: Penne with artichokes and Parmesan

Here is the recipe for Penne with artichokes and Parmesan cheese, for 4 people.

Ingredients

• 400 g of penne rigate
• 6 fresh artichoke hearts
• 1 clove of garlic
• 1/2 bunch of parsley
• 100 g Parmesan cheese in pieces
• 1 tbsp. olive oil
• salt and pepper

Preparation

Cook the penne in a pan of boiling, salted water according to the instructions on the packet.
Meanwhile, peel and chop the garlic. Cut the artichoke hearts into pieces. Wash and dissect the parsley.
Heat the olive oil in a frying pan and fry the garlic and artichoke hearts until golden.
Season with salt and pepper and add the parsley. Mix well and set aside.

Once the pasta is cooked, drain it well and put it in a serving dish. Pour in the artichoke hearts and the Parmesan pieces. Then mix well.
Serve as soon as the preparation is complete.
This recipe takes about 15 minutes to prepare and 11 minutes to cook.