Baby artichokes are awesome ingredients. I admit, there is more to throw on the compost heap. Tonight’s dinner is a pasta dish with artichokes and gorgonzola.
If you agree with me that less pasta and more vegetables ( really not Italian style) is the best, clean 8 baby artichokes. Cut them in 4 or 8 wedges and put them immediately in water with the juice of 1 lemon. Boil for approximately 15 minutes, until al dente. Drain.
Chop 4 garlic cloves. Put in a large low oven dish with the zeste of the lemon, 2 teaspoons of dried thyme, lots of pepper and 2 table spoons of olive oil.
Add the artichokes. Bake in the oven at 220 for 20 minutes. Stir now and again.
Boil 160 grams of whole wheat pasta in salted water until al dente. Drain and keep 1 cup of the water. Melt 150 grams of spicy gorgonzola in the water. Add pasta and sauce to the artichokes. Mix. Finish with 20 grams of pumpkin seeds and 20 grams of breadcrumb. Grill for approximately 10 minutes. Enjoy Saturday evening.