Paccheri stuffed with artichokes Quick and easy recipe

Paccheri stuffed with artichokes: here is a delicious first course to serve but also to prepare, I really like artichokes and the combination with speck is fantastic. Perfect dish for a Sunday lunch, but also for Easter. Try it!

Ingredients for 2-3 people

  • 200 gr of paccheri
  • 500 of artichoke hearts
  • 200 gr of ricotta
  • 3 tablespoons of grated Parmesan
  • 2 slices of speck
  • 100 gr of provolone
    for the bechamel
  • 1 liter of milk
  • 160 gr of butter
  • 160 grams of flour
  • a pinch of salt, nutmeg


How to make Paccheri stuffed with artichokes

We begin the preparation by washing and cutting into slices the artichoke hearts, remove the external leaves and the internal beard, put the artichoke hearts in a pan with a little water (less than half a glass) and a drizzle of oil; cover the pan with the lid and let it cook for 10-15 minutes. Remove the lid and let the water evaporate in the pan for a few minutes, add a little more oil and a clove of garlic and fry for a few minutes, add salt and turn off the heat. Put the artichokes in a small bowl and blend them with the immersion blender. You will thus obtain the artichoke cream.

Paccheri stuffed with artichokes

Add the artichoke cream ricotta cheese and the Parmesan grated, season with salt is pepper.

Paccheri stuffed with artichokes

prepare the bechamel (click here) multiplying the doses by 1 liter of milk and add a little nutmeg

Paccheri stuffed with artichokes

cook the paccheri (I used the artisan paccheri from Campania Schioppi purchased online here) in plenty of salted water and drain 3 minutes before the time indicated on the package (they will continue cooking in the oven). Arrange the paccheri standing up in an ovenproof dish and stuff them with the artichoke cream (I used the pastry syringe) inside each single pacchero put a piece of provolone and a strip of speck.

Paccheri stuffed with artichokes

Pour the béchamel over the stuffed paccheri and finally add a little grated Parmesan on the surface. Bake at 180 degrees for 20 minutes, until the golden browning is formed. And here are your P'smaples stuffed with artichokes. Enjoy your meal!

WINE PAIRING: Full-bodied white wine (Verdicchio Superiore) or light red with little tannins (Lambrusco Marani or Grasparossa, Barbera, Bonarda)

In this blog for wine pairings I have consulted the site most often:

Paccheri stuffed with artichokes

Paccheri stuffed with artichokes

Enjoy your meal!


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