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Artichoke: Sicilian Artichoke & Pasta Soup

Source of Recipe

The Magazine of La Cucina Feb 1998


Recipe Introduction

"This recipe is by Chef Carlo Middione of Vivande Ristorante in San Francisco California. His suggestion for the type of short pasta to use is ditalini, lumanche, conchigliette, or rigatoncini."

List of Ingredients

1 tb Extra-virgin olive oil
4 oz Pancetta or meaty salt pork diced
1 lg Onion diced
2 Cloves garlic sliced
1 Stalk celery with leaves on sliced
2 tb Italian parsley chopped
1 lb Baby artichokes or 10 oz frozen artichokes trimmed, quartered
3/4 c Tomatoes peeled, cored, and mashed, or canned is fine
1 t Sea salt
1/2 ts Pepper
8 c Water
1/2 lb Short pasta
3/4 c Romano cheese (preferably Pecorino) freshly grated


Recipe

Heat the olive oil in a heavy pot over medium heat. Add the pancetta, onion, garlic, celery, and parsley,and saute for 6 minutes, stirring often. Stir in the artichokes and saute for 5 minutes, stirring often. Add the tomatoes, salt, pepper, and water, mix well, and bring to a simmer. Cook for 30 minutes. Add the pasta and cook until al dente, about 7-8 minutes. Serve the soup hot showered with the cheese. Serves 6