Artichoke: one of the most unappreciated spring veggies. It has devoted fans andArtichoke: one of the most unappreciated spring veggies. It has devoted fans andhaters. I have memories of my grandmother sitting in our garden, peeling and preparingfresh artichokes. As a kid, I used to be a hater but that has changed during the years;now is one of my favorite vegetables. Today, I will be preparing a dish that included twoof my favorite ingredients; pasta and artichokes. I will make a rich and smooth sauce,full of vitamins and high nutritional value. It is a nice way to “trick” the kids into eatinghealthy. It is a simple recipe that everyone will love. A heads up; if you use freshartichokes, get ready to struggle a bit as peeling them is hard for a beginner.
FRESH GREEK COTTAGE CHEESE (ANTHOTYROS) AND ARTICHOKE SAUCE PASTA
Ingredients
- 500 gr Ilis vegetable twins
- 8 artichoke hearts (fresh or frozen)
- 1 lemon 4 tbsp onion (chopped
- 5 tbsp extra virgin olive oil
- ½ cup of water
- 3 eggs
- 8 tbsp anthotyros (greek cottage cheese)
- 4 tbsp parmesan cheese
- salt-pepper
Instructions
- Cut the lemon in half, and rub the artichokes to prevent them from gettingblack spots. Finely slice them. (the process is the same for both fresh andfrozen artichokes)
- In a pot, add the olive oil and get the onion sauteed. Add the artichokes, salt & pepper and cook in medium heat for 2-3 minutes. Add the water, cover the pot and let it cook for 20 minutes.
- Cook the pasta al dente in salted water.
- In a big serving bowl, beat the eggs and add the parmesan and 5 tbsp of anthotyros.
- Drain the pasta and add to the bowl. Mix well.
- Add the artichoke sauce and sprinkle with the remaining anthotyros. Enjoy!