Often it happens to be looking for a fast and tasty recipe, which does not require long preparations but which allows you to bring something different to the table.

Mezze Maniche rigate with artichokes, salted ricotta and dried tomatoes is a tasty and light vegetarian first course, ideal for those who follow a diet based on vegetables or simply for a family lunch.

In addition to being tasty and healthy, artichokes are vegetables that are perfectly suited for the preparation of pasta or risotto first courses; in this recipe they have been combined with dried cherry tomatoes and salted ricotta cheese, both tasty ingredients and to which just add a pinch of salt.

INGREDIENTS FOR 4 SERVINGS

320 gr Antonio Amato Mezze Maniche rigate

10 Artichokes

1/2 onion

7-8 dried tomatoes

1 garlic clove

EVO oil Antonio Amato to taste

Salt to taste

Black pepper to taste

DIRECTIONS

Clean the artichokes by removing the hardest external leaves until you get to the most tender ones, cut the tips of the latter and divide them in half. Immerse the artichoke hearts in water and lemon so as not to blacken them.

Brown the garlic clove in a large pan with the oil and pour the artichokes, taking care to salt and pepper to taste. Saute for a few minutes on high heat and add half a glass of water.

On a low flame, cover and cook for about ten minutes.

In the meantime, rinse the dried tomatoes to free them of excess salt and cut them into strips. When the artichokes have softened, add the tomatoes in a pan, continuing to cook for another five minutes, in order to evaporate the excess water.

Boil the half-sleeves striped in salted water and, before draining it al dente, take care to keep some of the cooking water to stir the pasta with the sauce. Then pour the pasta and water into the pan, add the salted ricotta cheese cut into slices and sauté everything for a couple of minutes.

Serve with other salted ricotta shavings and freshly ground pepper, enjoy!