Farfalle with Poivrade Artichokes, Olives and Caper Flowers

Ingredients:

• 1lb Farfalle pasta
• 3-4 Poivrade artichokes, trimmed and sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup Caper Flowers
• 2 cloves Garlic, minced
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Dry White Wine
• 1/2 cup Chicken or Vegetable broth
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Pecorino Romano cheese

Instructions:

1. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the sliced poivrade artichokes to the skillet and cook for about 5 minutes until they start to brown.
4. Pour the white wine into the skillet and bring it to a simmer. Cook for a few minutes until the wine has reduced by half.
5. Add the chicken or vegetable broth and olives to the skillet and bring to a simmer. Cook until the liquid has reduced by half.
6. Drain the cooked farfalle and add it to the skillet with the poivrade artichokes, olives and caper flowers.
7. Season with salt and freshly ground black pepper to taste and toss everything together until the pasta is well coated with the sauce.
8. Serve hot with grated Pecorino Romano cheese on top.

Verdict:

Farfalle with Poivarde Artichokes, Olives and Caper Flowers is a delicious, Mediterranean-inspired pasta dish that’s perfect for any occasion. The combination of tender artichokes, briny olives and delicate caper flowers create a complex and satisfying flavor that’s perfectly balanced by the buttery farfalle pasta. This recipe is easy to make and is sure to impress your guests!

Serving Suggestions:

This pasta dish goes well with a crisp green salad and a glass of white wine. You can also serve it with some crusty bread for a more filling meal.