Maccheroncini With Ricotta And Artichokes

Preparation:

Preparation: Clean the artichokes well, removing half of the leaves and the tips. Immediately afterwards, cut them and place them in a bowl filled with water and lemon juice for about 10 minutes, then drain and pour them into a large pan with hot oil and garlic. Cook them over high heat for the first 5 minutes, then lower the heat and continue cooking for another 15 minutes, covering them with a lid. When cooked, blend them and pour them into a large bowl; add the grated Parmesan, the chopped capers, the chopped anchovies, the salt and mix everything well until you get a soft cream. In the meantime, blanch the macaroni in salted water, drain them al dente and season them with the cream, adding 2 tablespoons of the cooking water at the same time. Serve them immediately hot. Suggestion: you could mix the maccheroncini with a part of the cream, put them in a baking dish greased with butter, cover them with more cream, sprinkle them with sliced caciocavallo cheese and grate them in the hot oven for about 15 minutes.