Artichokes and Prawns Pasta | Deliciously Simple

Artichokes prawns pasta

Artichokes and Prawns Pasta | Deliciously Simple

Artichokes and prawns pasta (conchiglioni are recommended) is a quick and original recipe. I love to use artichokes after the Christmas holidays as they are ideal for detoxifying the body, expecially when served with extra virgin olive oil. Artichokes, widely popular in the South of Italy, are in fact low in saturated fat and cholesterol, while being a rich source of fiber, vitamins and minerals.


It’s a delicious recipe, very simple to prepare and with a sophisticated taste.


Pasta | Recommended with dop Lametia | Difficulty – Easy | Time 45 mins | Serve 4



  • 500g of artichokes hearts
  • 250g of ricotta cheese
  • 200g of peas
  • 2 anchovies
  • 50g of cherry tomatoes (pachino)
  • 200g of prawns
  • black pepper
  • 2 leaves of mint
  • 1 shallot
  • 100ml of extra virgin olive oil (dop Lametia)
  • 500g of pasta (conchiglioni)



  • Clean the artichokes and cook in boiling water until they are tender and do the same for the peas
  • Put aside half of the artichokes and blend the rest with the ricotta cheese, the peas, two anchovies, two leaves of mint, two tbsp of extra virgin olive oil and half glass of salted boiling water
  • Chop the shallot and the cherry tomatoes and cook them for two minutes then add the remaining artichokes with the prawns and cook for another minute
  • Cook the pasta and drain it “al dente”
  • Fill the conchiglioni with the ricotta blend above and top it with the prawns and the cherry tomatoes
  • Finish with extra virgin and black pepper