Prepare the artichokes
Remove only the outer leaves of the artichokes. Keep the inner, tougher leaves for the sauce, and thinly slice the hearts. Soak the sliced hearts in cold water with the juice of one lemon and the squeezed lemon halves to prevent browning.
Prepare the vegetable cream
Clean and finely chop all the vegetables. In a saucepan, sauté the celery, carrot and onion in extra-virgin olive oil. Add the zucchini, Swiss chard, turnip greens and the reserved inner artichoke leaves. Season with salt and pepper, then pour in a few ladles of hot water or vegetable broth.
Cook for about 15 minutes, stirring occasionally. Once the vegetables are soft, blend until smooth and strain through a fine sieve. Keep warm.
Fry the artichokes
Drain the artichoke hearts and pat dry. Lightly coat with flour and fry in hot oil until crisp and golden. Drain on paper towels and salt just before serving.
Prepare the Parmigiano fondue
Warm the cream in a small saucepan without boiling. When small bubbles form along the edge, remove from heat and add the grated Parmigiano. Stir with a whisk until smooth and creamy. Season with salt and pepper.
Cook the pasta and assemble
Cook the tortiglioni in salted boiling water and drain al dente. Toss with the green vegetable cream, add the Parmigiano fondue and finish with the crispy fried artichokes on top.
Every copy helps serve meals to those in need.
Have a zero-waste recipe of your own?
Submit it through the form below and help us grow this shared table.
