Garlic Olive Artichoke Orecchiette

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 709 Kcal, 24g Protein, 94g Carbohydrates, 24g Fat


  • Orechiette
  • saltwater, boiling
  • 500 g orecchiette
  • Artichokes
  • 4 tbsp. olive oil
  • 3 garlic cloves, cut into slices
  • 1 red chili pepper, entkernt, in feinen Ringen
  • 300 g artichoke hearts in oil, abgetropft, geachtelt
  • 1 organic lemons, use grated zest only
  • 0.25 tsp. salt
  • a little pepper
  • 0.5 bunch sage, finely chopped
  • Pine Nuts
  • 4 tbsp. pine nuts
  • 50 g Parmesan, mit dem Sparschäler in dünne Späne gehobelt

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  • Orechiette

    Cook the pasta in salted water until al dente, drain and keep warm.
  • Artichokes

    Heat the oil in a frying pan, sauté the garlic and chilli pepper until the garlic turns golden yellow. Add the artichokes, sauté for approx. 4 mins., add the lemon zest and sage, season.
  • Pine Nuts

    Dry-roast the pine nuts in a frying pan for approx. 3 mins. until light brown., remove. Sprinkle the cheese and pine nuts on top of the pasta.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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