How many combinations can you make with pasta? Endless. And with artichokes and prawns? Endless again. We have chosen this combo with the addition of saffron since it suits so well. The artichokes are a bit tedious to clean but then they pay off in taste.

Serves 2, Preparation 20 mins, Cooking approx. 30 mins

  • 200 g Garganelli or whatever short pasta you like
  • 4 small or 2 large artichokes
  • A clove of garlic
  • A small bunch of parsley, finely chopped
  • 1 lemon juice
  • 300 g fresh deveined prawns (or possibly frozen)
  • half a glass of dry white wine
  • half a teaspoon of saffron
  • 3 tbsp hot water
  • salt and pepper, a pinch
  • EVOO – Extra Virgin Olive Oil, 2 tbsp


Remove the toughest outer leaves from the globe artichokes, nearly to the heart of the artichoke and where the leaves are lighter and more tender, cut off the tips, peel the stalks and cut them into chunks or strips, remove the beard inside the artichokes, slice them thinly and place them in a bowl with cold water and lemon juice so they don’t blacken.

Unless the prawns have already been cleaned, remove the black thread (the intestines) with a toothpick, remove the shell. Rinse under tap water and pat them dry with kitchen paper.

Dissolve the saffron in three tablespoons of hot water and stir.

Heat two tablespoons of EVOO in a frying pan, brown the garlic clove, then the sliced artichokes, add a pinch of salt and pepper, cover with a lid and cook for a few minutes. Add the shrimps and brown them, then add the white wine, then add the saffron with its soaking water, add chopped parsley and stir.

Bring water to the boil in a pot, plunge the pasta into it, salt it, drain the pasta al dente with a flat perforated scoop without throwing away the cooking water. Add the pasta to the pan with the prawns and artichokes, stir and add a little cooking water to cream the pasta. Serve.

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