Fusilli Pasta with Artichokes and Pecorino

Method

1. Prepare the artichokes

   • Fill a bowl with cold water and squeeze in the juice of half a lemon.
   • Remove the tough outer leaves of each artichoke, trim the stem, and slice off the pointed tip.
   • Cut the artichokes into quarters (or smaller wedges if you prefer), discarding any fuzzy choke in the centre.
   • Immediately place the slices into the lemon water to prevent discolouration.

2. Cook the pasta

   • Bring a large pot of salted water to a rolling boil.
   • Add the whole wheat fusilli and cook according to the package instructions, usually 9–11 minutes, until al dente.

3. Sauté the garlic and artichokes

   • Meanwhile, heat a generous drizzle of extra virgin olive oil in a wide pan over medium heat.
   • Add the chopped garlic and let it sizzle for about 1 minute, being careful not to let it brown.
   • Drain and pat dry the artichoke wedges, then add them to the pan. Season with salt and pepper.
   • Sauté for 3–5 minutes, stirring frequently, until the artichokes start to soften slightly.

4. Deglaze with white wine

   • Pour in the dry white wine and allow it to bubble up, scraping any flavourful bits from the bottom of the pan.
   • Reduce the heat to low, cover the pan, and let the artichokes simmer for another 5–7 minutes or until they are tender. If the liquid evaporates too quickly, add a splash of water or more wine.

5. Combine with the pasta

   • Once the fusilli is al dente, reserve a small cup of pasta cooking water, then drain the pasta.
   • Transfer the pasta to the pan with the artichokes. Stir well to coat, adding a little of the reserved pasta water if needed to loosen the sauce.
   • Adjust seasoning with salt and pepper.

6. Finish with fresh mint

   • Turn off the heat and tear a few leaves of Roman mint over the pasta.
   • Drizzle with a final splash of extra virgin olive oil for shine and aroma.

7. Serve immediately

   • Divide the pasta among individual bowls or serve family-style.
   • Garnish with more mint if you like, and enjoy your wholesome, flavourful meal.

Tips & Variations

• Extra texture
  If you enjoy a bit of crunch, toast some breadcrumbs in olive oil with a pinch of salt and sprinkle them on top just before serving.
• Zesty upgrade
  Add the zest of half a lemon for a bright citrus note that pairs beautifully with the artichokes and mint.
• Add protein
  If you’d like to include some protein, sauté sliced chicken breast or toss in chickpeas for a vegetarian option.

Buon appetito! This simple yet refined dish shines a spotlight on the earthy taste of artichokes and the fragrant mint—showcasing the best of Italian home cooking with minimal ingredients.