Fregola with Lamb, Artichokes and Saffron


400 gr of Fregola

5 Artichokes

1 Pocket of Saffron

300 gr of meat of Lamb

1 Bunch of Parsley

Chili Pepper 

Extra Vergin Olive Oil

White Wine or Vernaccia

Salt t.t.


Clean the artichokes, cut finely (see introduction) and put them in the solution. 
Cut the flesh of lamb into small chunks and prepare a pan with olive oil and garlic and when the oil is hot lie down on the pieces of lamb and make them brown. Once browned, sprinkle with white wine and cook for 15-20 minutes. 
Bring water to a boil and then dip the fregola into the rut. Meanwhile fry the artichokes with a little oil. Make a pesto ​​with parsley, garlic and chilli pepper and once ready place it in a cool place. Drain the fregola, preserving a little 'cooking water which will be used to dissolve the saffron and in the meantime, in a frying pan heat the oil with a clove of garlic (which then tear off once you will be golden). Pour the fregola in the skillet and add gradually a part of the lamb and a side of artichokes, cook well. Always with the fire lit add the pesto and saffron dissolved and cook. Turn off the heat and serve in a dish with the fregola in the center and the remaining pieces of lamb and artichokes all around.

Sardinian Gnocchi with Artichokes


350/400 gr of Sardinian Gnocchi

4 Artichokes

Extra Vergin Olive Oil


2 Cloves of Garlic

Chili Pepper (Optional)


Clean the artichokes and cut it as explained in the introduction and dip them in the soluction. In a mixer whisk the parsley, the chili pepper and one clove of garlic with the oil and until get a thick pesto, put it in a blow and keep it in a fresh place. Prepair the whater for the pasta, make it boil and at the same time warm the oil with the other clove of garlic (Leave it whole, so you can remove it easly after) in a pan. Drain the artichokes properly, put them in the pan and cook on high heat and put the salt. Pay attention, the artichokes don't have to cook completely, but just soften!! Meanwhile put the pasta in the hot water, when it is cooked drain it and put it with the artichokes. Cook on low heat and join the pesto. Serve likr that pr dust a little bit of pecorino chease or mullet bottarga.

Gratin of Artichokes and Potatoes


4/5 Artichokes
4/5 Medium Potatoes
300/400 ml Fresh Cream Liquid (Preferably Sheep)
Salt t.t.
Pepper t.t.


Peel the potatoes and cut into fairly thick washers take artichokes already cleaned and cut (see the introduction) from the solution of water and lemon, ascugateli well and put them in a bowl with the potatoes. Season with salt and pepper and then place the whole in a baking dish and cover with the cream. Put it in the oven at 180 ° C for about 30 minutes, depending on your oven. When you see that the cream has formed a crust means that your gratin is ready. Remove from oven and serve hot.

Spaghetti with Artichokes and Sea Urchins


350/400 gr of Spaghetti
4 Artichokes
2 Cloves of Garlic
1 Jar of Sea Urchins
1 Bunch of Parsley
Chilli t.t.
Extra Virgin Olive Oil


After cleaning the artichokes, as explained in the introduction, put the water on to boil for the pasta. In a pan heat a little 'oil with a clove of garlic and the red pepper and the garlic is golden when you remove it, add the artichokes, drained and dried well and cook on a high heat. When the water boils, cook the pasta when ready and join the artichokes, season with salt and pepper. Turn off the heat and add the curls, stir and let stand. Serve hot with a drizzle of olive oil. Alternatively you can use spaghetti to the types of typical Sardinian pasta, the result is excellent and authentic.

Ravioli stuffed with Artichokes


For the dough:
500 gr of Regrind
1 teaspoon of Salt
Water t.t.

For the stuff:
500 gr of Artichokes
2 Potatoes (optional)
1 Bunch chopped Parsley
Half Onion
1 Egg Yolk

For the dressing:
4 Artichokes
Parsley q.b.
Chilli q.b.
1 Clove of Garlic
Extra Virgin Olive Oil


For the dough...
Knead the flour with water and salt by hand or in the mixer until the mixture is smooth, let rest wrapped in plastic wrap in a cool place.

For the stuff...
Meanwhile, take the artichokes already cleaned (see introduction) and cut them into very small pieces and cook them with a little 'oil and a clove of garlic. Cook them until become creamy, then turn off and let them cool. Sauté the onion is golden and when you join the artichokes and mix all laciando but a few pieces of artichoke in full. Now chop the parsley and add an egg yolk. If the stuffing seems too soft, you can add the boiled potatoes mashed or alternatively starch. Let it rest in the fridge for 30 minutes.
Now we can start to make our ravioli...
We begin to roll out the dough until it becomes thin and cut giving it the shape you prefer (Round, square, half moon etc ...). Place the filling in the center and the ends to umidite to adhere well to the piece of dough that hover over and crush them well so that both pieces of dough from sticking. If you want you can also do this with a fork, so that your ravioli are the most decorated. Repeat the same procedure with a vengeance. When they are ready, arrange them on a tray and flour until thoroughly cooked.
For the dressing...
Let's start with the whisk the garlic, parsley and chili pepper (optional) with oil to prepare the pesto and stored in the refrigerator when ready. Take caciofi already cleaned and cut finely. Sauté in a large frying pan with olive oil and garlic (leave whole cause must be removed at the end of cooking).
Now that the sauce is ready, we can put the water on to boil for the ravioli with a little drop of oil (this means that the dumplings do not stick together or to the bottom of the pan during cooking). When the water boils, throw the ravioli and wait for them to rise to the surface, this means that they are ready! Drain them and put them in the pan where you have prepared the sauce and add the pesto. Move the pan vigorously and make sure that you ravioli and sauce mix.
Place the ravioli in a serving dish and serve, if you like with a little 'of pecorino or parmesan or with bottarga powder.
N.B. in this recipe, I use cottage cheese or cheese for the filling, but the fact remains that if you like you can put them!

Rigatoni baked with Artichokes


350/400 gr Rigatoni
4 large artichokes
500 ml Béchamel
70 gr of Pecorino
70 gr of Parmesan
70 gr of Gruyere or Dolce Sardo
2 Cloves of Garlic
1 Bunch of Parsley
Chilli Pepper or Pepper t.t.
Extra Virgin Olive Oil


Clean the artichokes as usual (see the introduction). Prepare the sauce (must be smooth and soft, should risutare thick dilute it with milk) and let it cool. Taglate diced gruyere or the Sardinian dessert, chop the parsley and mix with Parmesan and after that all the ingredients placed in appropriate containers.
Cut the artichokes thinly following the direction of the slice and fry in a frying pan heat the oil, one spiccho of crushed garlic (from togliore after that you will be golden) and pepper (or chili). Cook slightly.
Meanwhile, put the water for the pasta and bring to a boil. When bubbles tossed the rigatoni. Do not wait for the normal cooking time, but it will drain when al dente as it will cook in the oven! After you have drained the place it in a baking dish with greaseproof paper and toss with the sauce, artichokes and all the cheeses mentioned above, but left a little 'cheese and parmesan cheese aside. The baking dish that will use must be large enough, so that the rigatoni form a layer only! Now take the cheeses avate put aside and sprinkle over everything. Bake for about 15 minutes and when you see that the dough is golden brown remove from oven and let rest before serving.


Sede Legale: Località Lu Monti, 07039 Valledoria (SS)

Sede Amministrativa: Viale Sardegna 71 07030 Santa Maria Coghinas (SS)

Telefono: 0795610542


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Consorzio di Tutela del Carciofo Spinoso di Sardegna D.O.P. S. Legale: Loc. Lu Monti 07039 Valledoria (SS) • S. Amministrativa: Viale Sardegna n° 71, 07030 Santa Maria Coghinas (SS) • •