The paccheri, originating in the Neapolitan tradition, and the artichokes, a genuine and succulent product grown in the lands of the small island of Procida, are the perfect combination for a first course that is easy to prepare and with a strong taste.
Let's start by cleaning the artichokes by cutting them into wedges and putting them to boil without making them become too soft. Drain them and prepare the sauté with garlic and chilli in extra virgin olive oil, adding a few anchovy fillets, capers and black olives. Sauté the artichokes in the pan and let them brown over medium-high heat. Once the paccheri are ready, drain them and add them to the sautéed artichokes adding some parsley, grated pecorino cheese and chopped toasted bread.
Photo by Fidelity House