Veggie Fusilli with Artichokes, Lemon & Crispy Breadcrumbs
Recipe by Elisa Zucca
Difficulty
[ricetta_difficolta]
Timings
30 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
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[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 200 g Veggie Fusilli
- 2 artichokes
- 2 organic lemons
- 2 slices of bread
- 100 g white wine
- 1 garlic clove
- 1 tbsp flour
- Salt, to taste
- Fresh mint, to taste
PREPARATION
Step 1
Trim the artichokes by removing the tips and outer tough leaves. Cut off the stems, halve the hearts, remove the fuzzy choke, and slice them into wedges.
Step 2
Soak the wedges in cold water with the juice of one lemon. In a non-stick pan, heat a drizzle of olive oil and the crushed garlic clove, then add the drained artichokes and sauté over high heat for a few minutes.
Step 3
Deglaze with white wine. Once the alcohol has evaporated, stir in the flour quickly to avoid lumps. Add lemon zest and season with salt.
Step 4
Roughly crumble the bread slices and toast them in a separate pan with a drizzle of olive oil until golden and crunchy.
Step 5
Cook the fusilli in salted boiling water for 6–8 minutes. Drain and toss them in the pan with the artichokes, mixing well.
Step 6
Serve with the crispy breadcrumbs, lemon zest, and fresh mint leaves on top.
