Apulian delicacies: Parpadelle with preserved artichokes

Preserved artichoke/ Artichaut à l'huile d'olive

Well, I did not come back from my trip in Puglia, Italy, without loving the food, it is a fact. Although I always have been a great fan of Italian cuisine, I have been very inspired by the culinary traditions of the Puglia region.

Today, I propose you the first recipe of the italian series I am writing at the moment. The series will end with a great giveaway for my visitors including some delicious products for you to try.

The recipe I have prepared today is following perfectly the concept of Italian cuisine: simple but flavourful, the parpadelle with preserved artichoke in olive oil and fresh lemon. I try to verify with Italian people the choice of my pasta for my dishes because I learned that you cannot use any pasta for any dish. In order not to offend anyone, I prefer to ask because I am no expert yet in this area.

To prepare this recipe, I have used ingredients provided by Puglia Shop Online, an online shop offering quality products produced in Puglia. It is the first time that I try their products so I could not recommend you all but at least I can say that the pasta and the artichokes (even more the artichokes) were very good.

If like me, you want to try their products, Puglia Shop Online offers a 5% discount to my lectors with the passpord OOHMYWORLD (even on products already discounted). Don’t miss out!

Meanwhile, here is the recipe!

Parpadelle aux artichauts

Parpadelle with preserved artichokes

By Sophie Maulevrier Published: January 27, 2014

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 6 mins
  • Ready In: 16 mins

Simple and flavourful recipe of parpadelle with preserved artichokes in olive oil and fresh lemon



  1. Cook the parpadelle as indicated on the packet in salted water with no olive oil (according to my sources, you should not add olive oil in the water)
  2. Cut large chunks of artichokes and peel and crush the garlic clove.
  3. Put the artichokes, the oil, the garlic and the thyme in a sauce pan and heat slowly during the cooking time of your pasta.
  4. When the pasta are ready, drain them but not too much so the remaining water will help to finish your sauce. Put the pasta in the sauce pan with the artichokes. Stir and add the half lemon.
  5. Dress in plates and add the parmesan at the last moment.

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