Whole wheat spaghetti with artichokes and breadcrumbs

Method6 steps · about 45 min

1. 1

   Step 1: Wear gloves if desired. Trim the artichoke (400 g) stems, remove tough outer leaves and peel the fibrous outer stem layer. Cut off the tips and remove any fibrous inner choke.

   Uses 400 g artichokes

2. 2

   Step 2: Halve the prepared trimmed artichokes and slice thinly. Hold in a bowl of separate water acidulated with lemon juice to prevent browning.

   Uses lemon juice for acidulating artichoke cleaning water · separate water for holding sliced artichokes with lemon · 400 g whole artichokes stripped of tough outer parts and inner choke

3. 3

   Step 3: Heat half the measured olive oil (15 g) with one garlic clove. Drain the prepared artichoke slices well and add to the pan. Sauté over medium heat for 4–5 minutes, season with salt and pepper, then add the pitted olives (30 g) and cook a few more minutes, leaving the artichokes slightly crunchy. Remove the garlic. Meanwhile, bring a separate pot of water to a boil and salt it for the pasta.

   Sauté artichoke slices · 5 minUses one garlic clove for artichokes · 15 g olive oil for artichokes · 30 g olives · Fine salt to taste · Black pepper to taste · separate water for boiling spaghetti · trimmed artichokes halved thinly sliced and drained from lemon water

4. 4

   Step 4: Deseed and thinly slice the chili. Heat the remaining 15 g olive oil in another pan with the remaining garlic clove and chili. Add the coarsely chopped crustless stale bread crumb (50 g) and toast for about 5 minutes, stirring frequently; larger crumbs may take longer.

   Toast chili bread crumbs · 5 minUses 50 g stale bread crumb · remaining garlic clove for crumbs · remaining 15 g olive oil for crumbs · 1 fresh chili pepper

5. 5

   Step 5: Stir the dried oregano (1 g) into the toasted crumbs. Cook the spaghetti for about 8 minutes or according to its package until al dente. Drain directly into the prepared artichoke and olive sauce.

   Cook spaghetti · 8 minUses 320 g whole-wheat spaghetti · 1 g dried oregano · separate pot water boiled and salted · artichokes sauteed 4–5 minutes in 15 g oil/one garlic clove then 30 g olives added and garlic removed · 50 g crustless bread crumb toasted 5 minutes in remaining 15 g oil/one garlic clove/chili

6. 6

   Step 6: Add the prepared oregano and chili toasted crumbs to the cooked spaghetti and artichokes. Toss briefly and serve piping hot.

   Uses 320 g spaghetti cooked 8 minutes or package direction drained directly into cooked artichokes · prepared toasted bread crumbs seasoned 1 g dried oregano