Recipe: Pasta gratin with artichokes

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Recipes & more Artichokes

Cooking with raw artichokes can be slightly laborious, but it's worth it. In this pasta recipe, the delicate flowers play a convincing leading role. Recipe by Mademoiselle Adelana, Adelana.


  • 3 artichokes
  • 1 lemon (a slice and the juice)
  • Olive oil
  • 1 clove of garlic
  • 1 egg yolk
  • 20cl organic cream
  • 3 tablespoons of white wine
  • 220g cooked farfalle (or equivalent wholemeal pasta)
  • 250g crumbled Mozzarella cheese


The artichoke's stem should be hard, which is a sign of freshness.

  1. Remove the heart of the artichokes: cut the stem with a good knife, remove the small hard leaves and then cut at the base to remove the heart. To avoid waste, remove only a few layers of leaves: once the white of the heart appears, just cut off the dark part of the leaves. Remove everything in the heart (hay). Rub the artichokes with a slice of lemon to prevent them from turning black during cooking.
  2. Cook the artichoke hearts in boiling salted water with the lemon juice for 15-20 minutes.
  3. Cook the minced garlic in a greased pan over low heat. Add the cooked and roughly chopped artichoke. Season with parsley, salt and pepper.
  4. In a bowl, prepare the cream: mix the white wine, the egg yolk and the liquid cream until you obtain a homogeneous texture.
  5. Arrange the gratin in an oiled dish: start with a row of farfalle, then a layer of crumbled mozzarella, a layer of cream and finally a layer of artichokes. Repeat, finishing with the mozzarella.
  6. Bake in the oven at 200°C for 20 minutes, until a golden crust forms.

This recipe was kindly shared with us by Adelana from

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