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White Corn Mezze Maniche, Artichokes, Potatoes and Chilli Pepper

White Corn Mezze Maniche, Artichokes, Potatoes and Chilli Pepper
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Ingredients · Serves 4

Clean 4 artichokes, peel the potato and slice all the veg finely.

In a large frying pan or saucepan, heat the oil, the peeled garlic, the deseeded and chopped chilli and the turmeric. Stir and leave to flavor for a few minutes then add the sliced artichokes and potatoes, add salt.

Sauté over a medium heat and add a few tablespoons of water. Continue until the vegetables are well cooked, adding more pasta cooking water if necessary.

Clean and peel the remaining artichoke, slice thinly. (Keep the stem which can be boiled with the pasta or added to the other artichokes in the pan). Heat some olive or seed oil in a small pan and fry the artichoke slices. Set aside on absorbent paper.

In the meantime, boil the White Corn Mezze Maniche in plenty of boiling water.

The vegetables should now be cooked so mash them in the pan with a spatula or wooden spoon to obtain a thick cream.

Drain the pasta and transfer to the pan. Stir in more oil if necessary.Remove the garlic and serve garnished with the fried artichoke and a sprig of mint.

Recipe by Mariangela Flamini
Veggo Anch’io 2023