Pasta alla gricia with artichokes

For an even richer taste, let's try making gricia with artichokes, with a healthy and tasty addition.

The recipe for gricia with artichokes is very simple to make, it is a variant of the well-known typical Roman first course. Pasta alla gricia, in fact, is a sort of white amatriciana – for those who don't know yet – and its main ingredients are bacon and pecorino . It is a simple but very tasty first course, with which artichokes mix very well. The delicate flavor of this vegetable makes the dish even more delicious and tasty, for a substantial dish that is immediately appreciated. It takes very little to prepare it and, in a short time, you can serve a mouth-watering first course.

Preparing the recipe for gricia with artichokes

1. The first thing to do is clean the artichokes; wash them, cut the stem and the upper end, and then also remove the outermost and hardest leaves.
2. Fill a bowl with water and acidify with lemon juice. Immerse the artichokes, leaving them to soak for about 15 minutes .
3. After this time, drain them and dry them with absorbent paper; then, cut them into slices or strips.
4. After heating a non-stick pan on the stove, place the vegetable slices inside.
5. Let it toast over a moderate heat; then, add a drizzle of oil.
6. Add salt and let both sides of the slices brown. Once done, you can turn it off.
7. Fill a pan with water, add salt and boil on the stove; immerse the pasta and boil.
8. In the meantime, pour the pecorino into a bowl, add a significant pinch of pepper and a ladle of the pasta cooking water.
9. Mix vigorously to obtain a creamy mixture .
10. Cut the bacon into cubes and brown it in a pan without oil.
11. Once the pasta is cooked, add it to the bacon; sauté in the pan for a few minutes.
12. Add the pecorino-based cream and the artichokes and stir to blend the flavours.
13. When finished, the dish is ready!

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