Fruttato Extra Virgin Olive Oil
Mon-Fri 8am to 5pm

Pinninos kin Iscarzofa

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Cold pasta salad with baby artichokes
Serves 4

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1 pound baby artichokes
Juice of 1 lemon
2 cups yellow and red teardrop tomatoes (or cherry tomatoes), halved
1 bunch basil, chopped
1/2 bunch flat leaf parsley, chopped
6 garlic cloves, thinly sliced
1 pound penne pasta
3/4 cup fruttato extra virgin olive oil
Sea salt and freshly ground black pepper
4 ounces ricotta salata cheese, shredded

To Prepare:

Clean and trim artichokes; cut in half lengthwise. Remove the choke, leaving the heart
and tender bottom leaves. Place the halves into a bowl of cold water and lemon juice to
prevent artichokes from turning black.

Drain artichokes and place in lightly salted boiling water for 10 minutes. Transfer to
bowl filled with ice water immediately to stop the cooking process. Thinly slice
artichoke hearts into ¼-inch slices and put into a bowl. Add tomatoes, basil, parsley
and garlic; toss well.

Bring a large pot of salted water to a boil, add pasta and boil for 10 to 15 minutes, or
until al dente. Drain and rinse under cold running water to stop the cooking process.
Transfer pasta to a serving bowl and toss with 1/4 cup of the fruttato olive oil to
prevent sticking.

Add artichoke and tomato mixture to pasta and pour in remaining fruttato olive oil.
Toss well and season to taste. Toss with the ricotta salata before serving.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~

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Cooking the Sardinian Way

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