Pasta with artichokes and anchovies

Today we offer you a light recipe: Timilia linguine from “Riggi” with artichokes and anchovies, a very tasty dish and very easy to prepare! When you have excellent ingredients available, even with the simplest ones, you can obtain a tasty and impressive dish. The roughness of this pasta captures the bitter flavor of the artichoke, enriched by the flavor of the anchovy.


  • 350 g linguine Timilia from “Riggi”
  • 8 artichokes
  • 1 tuft wild fennel
  • 6 anchovies in oil
  • 2 segments garlic
  • 1 ladle vegetable broth
  • 1 lemon
  • vino bianco q.b.
  • extra virgin olive oil
  • sale q.b.
  • pepe q.b.
  • Clean the artichokes, cut them in half and then into thin slices, gradually dipping them in water with lemon juice.

  • Heat a pan with oil and crushed garlic. Brown for a minute, then add the well-drained artichokes and cook until golden.

  • Set the artichokes aside and add the chopped anchovies to the cooking juices.

  • Take the artichokes and add them to the anchovy oil, add the wine and broth, then reduce the cooking liquid by half over a high heat.

  • In the meantime, cook the fennel in abundant salted water and, as soon as they are ready, drain them without throwing away the cooking water.

  • Chop the fennel and add it to the artichoke sauce, season with salt and pepper. Cook the pasta in the same water as the fennel. Once cooked, stir it in the pan with the seasoning.


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