Artichoke sauce
The artichoke is a very common vegetable in Italian markets and supermarkets in late winter and spring. It has a strong, tasty flavour and can make a truly unique contribution to many different dishes, from starters to main courses. You just need to taste artichoke risotto, for example, to understand how they can give flavour and character to a dish without any particular additional ingredients. It’s not necessary to add ham, cheese, bacon or anything else to get a really succulent dish! It’s from this basic premise that we wanted to inspire you. How do you make a top notch artichoke sauce without having to resort to the addition of other flavours or fat? Our chef succeeded, creating in a lovely light sauce, with lots of flavour and very few calories. And it is an alternative to the more usual pasta with tomato sauce, a budget sauce and one which is very healthy. In short, let’s see how to make such a special sauce, and one which is a little out of the ordinary! If you really want to create a superlative combination, on this website you can find a recipe for combining the sauce with sausages: I would say, the perfect match!
Ingredients
* approximate values per serving
Preparation
Peel and prepare the artichokes including their stems. Soak immediately in water with some added lemon juice. Cut each artichoke-half into thin slices and put it back in the water, to prevent oxidation and thus discolouration. When you’ve prepared all your artichokes you can concentrate on the sauce to add during cooking. Take the onion and chop it coarsely into chunks, also the garlic, remove the stems from the parsley; put everything into a tall, narrow container. Add an anchovy and oil till everything is covered. Now blitz with a hand blender. Heat a frying pan and a small saucepan. Add some oil to the frying pan and when it is hot, throw in the thinly cut artichokes and salt. A few moments later, add a few tablespoons of the sauce and a little water; continue to cook, being careful not to dry it out and burn it. In the little saucepan use the same procedure for the artichoke stems, which will require more cooking time and more water. When they are cooked, keep them in a little water and blitz with the blender. Combine with the creamy mixture that you get from the stalks with the fried artichokes and you will suddenly have an artichoke sauce which will make your head spin! We recommend this artichoke sauce with paccheri pasta.
Step by step
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Make a pesto of garlic, onion, anchovy, parsley and oil
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Clean the artichokes of their leaves and stems, cut into very fine slices and leave in water with added lemon juice. Then put them in a frying pan with a dash of oil
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Add the pesto to the artichokes and cook until they are soft
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Blitz with an electric hand blender some of the artichoke to combine with the sliced artichokes so as to make more of a sauce consistency
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The artichoke sauce is ready to be use in many different ways, from a pasta sauce to risotto.
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Additional information
Artichoke Sauce with Anchovy Fillets
One of the tastiest variations of Artichoke Sauce is certainly the one that includes oil-packed anchovy fillets. This preparation enriches the dish with an umami flavor that perfectly complements the delicacy of the artichokes. To make this version, after cleaning and slicing the artichokes, you can sauté the anchovies in a bit of extra virgin olive oil along with onion and garlic. The anchovies will melt, infusing an intense flavor into the sauce. This sauce is perfect for dressing fresh pasta or gnocchi, making each dish a true triumph of Mediterranean flavors. Additionally, the presence of artichokes adds a note of freshness and an interesting texture, making this recipe ideal for a family lunch or a dinner with friends.
Ligurian Artichoke Sauce
The Ligurian Artichoke Sauce is a traditional preparation that enhances the typical flavors of Ligurian cuisine. In this variation, in addition to the artichokes, aromatic herbs such as basil and thyme can be added, which enrich the aroma of the dish. To prepare it, after cleaning and slicing the artichokes, you proceed with a sauté of onion and garlic in extra virgin olive oil. Once the vegetables are golden, the artichokes are added and allowed to simmer, possibly adding a bit of vegetable broth to maintain the right moisture. This sauce is ideal for dressing pasta, but it can also be used as a base for a risotto, offering an authentic taste of Ligurian gastronomy and its culinary traditions.
Light Artichoke Sauce without Anchovies
For those looking for a lighter version of Artichoke Sauce, it can be prepared without the addition of anchovy fillets. This light recipe preserves the fresh flavor of the artichokes, emphasizing their delicacy. Start by cleaning the artichokes and slicing them thinly, then proceed with a sauté of onion and garlic in extra virgin olive oil, but limiting the amount of oil to reduce calories. Adding a bit of water during cooking will help keep the sauce soft and flavorful without weighing it down. This version is perfect for those who want to maintain a healthy diet without sacrificing taste, and it pairs well with whole grain pasta or cereals, offering a nutritious and light dish.
Benefits of Artichoke Sauce: Properties and Calories
Artichokes, the main ingredient of Artichoke Sauce, are known for their numerous health benefits. Rich in antioxidants, fiber, and vitamins, artichokes promote digestion and are a great ally for liver health. Additionally, they contain inulin, which helps regulate blood sugar levels. A serving of sauce made with artichokes provides about 150-200 calories, depending on the amount of oil used. This makes them an excellent choice for those looking for a tasty but not overly caloric dish. Regularly consuming artichokes can contribute to a balanced diet and a healthy lifestyle, making Artichoke Sauce not only delicious but also nutritious.
Can Artichoke Sauce be frozen?
One of the most frequently asked questions is whether Artichoke Sauce can be frozen. The answer is yes, you can freeze this sauce without any problems. To do so, it is advisable to cool the sauce completely before transferring it to airtight containers or freezer-safe food bags. Make sure to leave some space in the container, as the sauce may expand during freezing. This way, you can prepare a large quantity of sauce and always have it ready for use. When you want to use it, simply thaw it in the refrigerator for a few hours or heat it directly in a pan. This way, you will always have a tasty and quick condiment ready to prepare.