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sauteeing Italian
Pappardelle with Artichokes and Sage Recipe-18352

Photo by: Joseph De Leo
Comments: 2


As simple and delicious as can be. If at all possible, use the Cipriani brand of pappardelle, which is packaged in a swish-looking, dark blue box and available online.

Yield: Serves 2


  • 8 small artichokes
  • Juice of 1 small lemon
  • 2 to 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 6 or 7 sage leaves, roughly chopped
  • Salt
  • Freshly ground pepper
  • 5 ounces pappardelle
  • Freshly grated Parmesan cheese


Trim the outer leaves from the artichokes, slice off their tops, and then slice thinly, discarding any choke. Immediately toss with the lemon juice.

In a nonstick skillet, heat 2 tablespoons of the olive oil and gently fry the sliced artichokes until beginning to take on a pale golden color. Add the garlic and sage and cook for a few more minutes until the garlic is lightly colored too. Season well and keep warm.

Cook the pappardelle in a large pan of lightly salted boiling water until al dente. Place a serving bowl in the sink and suspend a colander over it. Tip the pasta into the colander to drain; the boiling water will warm the bowl. Lift the colander, discard the water, and tip the pasta into the bowl.

Toss the pasta with a little more olive oil. Add the artichokes and mix together. Serve on hot plates and hand around some Parmesan at table.

© 2009 Simon Hopkinson

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, 2 tablespoons of olive oil, but does not include Parmesan cheese.


Nutritional Information

Nutrients per serving (% daily value)

588kcal (29%)
289mg (29%)
48mg (80%)
22mcg RAE (1%)
0mg (0%)
657mg (27%)
3g (13%)
16g (25%)
9mg (50%)

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  • kararota

    03.05.14 Flag comment

    Hi @icemoon4, sorry to hear this recipe was frustrating for you! If you've never cooked an artichoke in this way before, I can see how the directions in this recipe might not have been quite enough to help you get there! This video might be helpful: http://www.nytimes.com/video/dining/100000002053215/mark-bittman-how-to-cut-an-artichoke.html

    Please let me know if there's anything else we can help with!

    All best,

  • i made this account just to yell at you

    03.02.14 Flag comment

    listen here buddy. i dont know who you think you are but not all of us are artichoke connoisseurs here. i still don't know if it was just supposed to be the heart or not but i think it was. if you just wanted us to use the hearts thEN SAY ARTICHOKE HEARTS. total time: under 30 min??????????????????? It was like three hours just cutting up those stupid artichokes and then realizing it was only supposed to be the hearts!!!!!!!!!

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