Hi, this is the twenty fourth post about the art of cooking pasta.

This is the perfect period to describe you the most important sauces  we make in Italy with the artichokes.
In fact the artichokes can be found easily from March to May. In Italy we find them longer,  from October to May for the different cultivation method.

Artichoke anatomy

The artichokes are healthy food. They are rich in water, fiber and very low in fat, calories and carbo. The artichokes have also a lot of cynarin. Read more on this page.

People who must follow a healthy-eating plan should choose them in order to  lower cholesterol levels and control blood sugar. Somebody could think pasta isn’t the best choice for a diabetic diet but the amount of pasta in the recipe we are telling you today  is only 50 g (1 3/4 oz) per serving. Besides this pasta dish is a perfect one-plate meal.

In this recipe tagliatelle are tossed with a white sauce made with ricotta cheese and artichokes. So it’s the ideal sauce for people who can’t eat tomatoes or don’t like tomatoes. Read more about the recipe and healthy eating in this page.

If you’d like to learn how to clean the artichokes consult our “memebers-only area“.

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Greetings from Italy

Carlo & Loretta

This entry was posted on Thursday, March 11th, 2010 at 1:41 pm and is filed under Our original home cooking, The art of Italian cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.