Tortiglioni with artichokes and sweet corn
11.5 oz Barilla Tortiglioni
2 oz onion
4 tbsp extra virgin olive oil
1 tbsp chopped parsley
3 oz sweet corn kernel drained
1 glass white wine
1 garlic clove
Salt and pepper, to taste
Clean the artichokes separating the outer leave, the stalks from the hearts.
Boil the artichokes outer leaves and the stalks peeled in acidulated boiling water for 10 minutes to soften them.
Then drain, let cool and blend in a mixer or a vegetable mill.
Slice the artichoke hearts and sauté in a pan with the sliced onion and a tsp of extra virgin olive oil.
Douse with the wine, let evaporate and add the chopped parsley in the end.
Adjust salt and pepper and set aside.
In the meantime, cook the pasta in abundant boiling salted water.
Drain the pasta al dente and pour in a bowl with a dribble of olive oil.
Blend with the leaves and stalks purée, then add the slices of artichokes sautéed and the sweet corn you prepared earlier.
Finish with the slivers of aged Pecorino cheese and a ribbon of raw oil.
Garnish / Tip: artichoke outer leaves. Alternative to the artichokes: Jerusalem artichoke.