Farfalle with Artichokes, Olives, and Mint

stampa
The mint essence combines very well with the flavour of the artichokes, enhancing the flavours created during their preparation to an extraordinary degree. The Farfalle manage to bind the various ingredients in the recipe, thus adding a balanced consistency of flavour.
Recipes by Vegetables
Number of people:
1
Level of difficulty:
Low
Required time:
25 minuti'
Nutritional values
per serving prepared according to this recipe.

Energy value
497 Kcal
- Protein
14,7 g
- Carbohydrates
69,2 g
- Fat
12,6 g

Tomatoes diced into small cubes
 
30 g
Green olives sliced in rounds
 
20 g
Artichokes in thin slices
 
8
White wine
 
1 glass
Garlic
 
1 piece
Extra virgin olive oil
 
as needed
Mint
 
as needed
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Boil the artichokes in water for 3 minutes. Place them in a saucepan with a little oil and the chopped garlic, tomatoes, and olives. Pour in the wine and cook on low heat for 105 minutes.
1
Cook the Farfalle in plenty of salted water, drain when al dente. Toss with the artichoke sauce. Garnish with ground black pepper and finely chopped fresh mint.

Chef's tips


If you don't like mint, you can use chopped parsley or fresh thyme instead.

Suggested wine


Still, dry white Ansonica DOC Elba

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