← Back to Search Results
sauteeing Italian
Pappardelle with Artichokes and Sage

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%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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,

  • icemoon4

    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!!!!!!!!!


Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
mexican-everyday Mexican Everyday
by Rick Bayless
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
food-to-live-by Food to Live By
by Myra Goodman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucid-food Lucid Food
by Louisa Shafia
living-raw-food Living Raw Food
by Sarma Melngailis
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?