250 grams (one box) of Bontasana White Corn Maccheroni
100 grams Brussels sprouts
1–2 tbsp Tuscan kale pesto or other green pesto
30 grams extra virgin olive oil
1 garlic clove
zest of ½ organic lemon
oil for frying q.s.
salt to taste
Clean and cut the Brussels sprouts into slices and boil them in salted water for about 6 minutes.
Clean the artichokes, remove the harder outer leaves (you can boil them and serve them with oil and salt as an appetizer). Clean and peel the stems with a potato peeler.
In a pan, heat the extra virgin olive oil and sauté the garlic until golden brown. Drain the sprouts with a skimmer spoon (keep the cooking water), add them to the pan, and continue cooking for another 5-6 minutes. Set aside.
Now boil the artichoke stems in the water you have kept.
Transfer the well-drained artichoke stems to the mixer with a pinch of salt, the lemon zest, and the garlic previously cooked. Blend until creamy, then add the Tuscan kale pesto and mix.
In a saucepan, heat the sunflower or extra virgin olive oil that you will need to fry the artichokes.
Cut the artichokes in half, remove the inner hairy choke, place the flat base on the cutting board and thinly slice them. Fry the artichokes in oil for 3–5 minutes, then transfer them to a plate lined with a paper sheet. Keep them warm and add salt at the end.
Meanwhile, boil the White Corn Maccheroni.
Drain and transfer to a pan with the Brussels sprouts and stir in the artichoke and pesto cream. Serve the White Corn Maccheroni hot with the fried artichoke hearts.
Recipe by Francesca Bettoni, Beauty Food Blog