Preparation Casarecce with artichokes and gorgonzola cheese

First of all, fill a pot with water and bring to the boiling temperature.

While the water reaches the boiling point, clean the artichokes and eliminate the stalk and the external leaves.

Cut the tips of the artichokes, divide them in two halves and remove the choke. Then, cut into thin slices.

Small tip → you can clean the stalk with a peeling knife.

Once you’ve completed cleaning the artichokes, put them immediately in cold water with some lemon juice to avoid oxidization.

Now heat some oil in a pan with the garlic. Add the artichokes and let them brown uniformly turning them with a kitchen spoon. Once they are ready, add the salt and keep aside until the pasta is cooked.

Cook the casarecce in plenty boiling water until al dente.

Drain the pasta and add it to the artichokes. Add the gorgonzola cheese and two tablespoons of cooking water and toss to create a cream.

Decorate with pieces of gorgonzola and chopped parsley.