First Vegan: Wholemeal Fusilli with Artichokes

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Carlos Laforet Coll
@carloslaforetcoll
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The artichokes used as a side dish to accompany a second course, however, are also excellent as a condiment for first courses. So here's a very tasty, but above all light, vegan first

Don't store avocado like this: it's dangerous

With autumn we are running out, and with the approach of winter we begin to see on the stalls of the market some beautiful artichokes with their particular nuance of purple on green. Of different qualities this vegetable, it contains a good amount of carbohydrates but very few fats and above all minerals, vitamins and fibers. The artichoke is an excellent remedy for liver purification as it contains the cinnarine, a natural substance that makes them particularly useful in liver and kidney disorders by preventing the formation of stones. And thanks to the high content of iron they are great allies for those who suffer from anemia. Perfect ingredient for slimming diets, the artichoke makes us full but low in calories, thanks to the particular texture of its leaves.





Used as boundary to accompany a second course, however, they are also excellent as a condiment for first dishes. So here is a very tasty, but above all light, first vegan's wholemeal pasta with artichokesi

Ingredients for 2 people)

  • 4 artichokes
  • half a lemon
  • parsley
  • About 250 ml of vegetable broth
  • 2 cloves of garlic
  • 2 tablespoons of extra virgin olive oil
  • pepper
  • sale
  • 200g of wholemeal pasta

Preparation

Wash the artichokes well and remove the outer leaves harder until you have only the heart with lighter and more tender leaves. Cut off the tips, shorten the stem and remove the hardest part. Cut them in half, remove the hay and continue to cut them in order to obtain many cloves.

At this point, put them in one bowl with water, a little vinegar and a half lemon. Prepare the broth and in a pan fry a clove ofgarlic (delete it if you like). Pour the artichokes into the pan, sauté them over high heat for a few minutes. Lower the heat, add a ladle of broth, a little chopped parsley and cook for at least 10 minutes, adding a little broth from time to time. Once cooked, season with salt and pepper.

Cook the pasta in abundant salted water and before draining it, add half a glass of cooking water to the pan with the artichokes. Now turn on the fire under the pan and pour the pasta that you will jump over high heat for a few minutes, turning it to prevent it from sticking.



Serve your fusilli by decorating with a little parsley, a drizzle of raw oil and, for those who like it, a sprinkling of yeast flakes (veg-parmesan).

Buon appetite

Gloria Mastrantonio

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