Spaghetti with white artichoke ragù
- Lactose Free
- Energy Kcal 673
- Carbohydrates g 69.2
- of which sugars g 4.5
- Protein g 32.7
- Fats g 28.45
- of which saturated fat g 10.86
- Fiber g 7.1
- Cholesterol mg 69
- Sodium mg 1043
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
Spaghetti con ragù bianco ai carciofi is one of those delicious pasta dishes you’ll spot all over Northern and Central Italy, especially when those artichokes—so tasty—are at their peak in the cooler months. This version, well, it’s a mix of savory meats like loose sausage and veal mince with tender artichokes. They're sliced super thin, which is great, so they melt right into the sauce.
The ragù bianco builds slowly with white wine and broth, resulting in a sauce that's moist but not heavy—way, way better than you'd think. Usually seasoned with black pepper and thyme, it gives you that classic tangy herbal flavor found in so many traditional Italian recipes. The result? A plate of spaghetti that feels so special, even when you’re just sharing it at home with friends or family.
And look, in Italy, pasta con carciofi is often the star of a meal. Maybe there’s a light salad before and a little dessert after. It’s filling enough to make everyone happy, yet balanced so you don’t feel weighed down. Plus, the artichokes add this earthy sweetness, while the meats provide a rich and savory bite. It's different from your usual tomato sauces.
Regional cooks love this kind of pasta al ragù bianco because it highlights local veggies and good meat, creating layers of flavor that really really linger. It’s all about cucina casalinga—Italian home cooking—that focuses on who’s around the table, not on fancy details. Seriously, serve a big bowl, pass the black pepper, and enjoy how this primo brings everyone together, just like the best primi piatti con carciofi do.
For anyone into cucina italiana or looking for something different from the usual red sauce, spaghetti con ragù bianco ai carciofi is a perfect choice, no question.
- INGREDIENTS
- Spaghetti 11.3 oz (320 g)
- Artichokes 1 lb (450 g)
- Sausage 0.6 lb (250 g)
- Veal 0.6 lb (250 g) - ground
- Dry white wine 2 oz (60 ml)
- Thyme 6 sprigs
- Garlic 1 clove
- Vegetable broth to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Spaghetti with white artichoke ragù
To prepare spaghetti with white artichoke ragù, start with the How to clean artichokes, removing the outermost leaves and keeping only the heart. Remember to always keep the artichokes in acidulated water with lemon during cleaning, to prevent them from turning black 1. Once cleaned on the outside, cut the hearts in half 2 and remove the dry and hairy part, the choke of the artichoke 3.
Cut both the stems and the artichoke into thin slices 4 and place them in water and lemon to prevent browning 5. Take the sausage and, with a small knife, slit the skin 6, remove it and
crumble the sausage well in a bowl 7. Add the minced veal to the sausage 8 and mix the two meats with a fork. In a non-stick pan, add the oil and a crushed garlic clove 9
and, after the garlic turns golden, add the meat 10 and cook for 15 minutes over medium heat, stirring occasionally with a wooden spoon to ensure even cooking 11. Deglaze with white wine 12 and let the wine evaporate.
Drain the artichokes 13 and add them to the ragù in the pan 14. Continue to cook over medium heat for 15-20 minutes until the artichokes become tender; season with salt and pepper 15;
flavor everything with thyme 16 and continue cooking the ragù for another 10-15 minutes, adding a couple of ladles of broth 17 when the preparation becomes too dry. The white ragù should be well-cooked, and the artichokes should be tender 18.
Meanwhile, cook the spaghetti in plenty of salted boiling water 20. When al dente, drain them and add them directly to the ragù in the pan 20; mix everything carefully, making sure not to break the artichokes while stirring. To make the sauce thicker, add another ladle of broth and sauté the pasta in the pan for a couple of minutes: your spaghetti with white artichoke ragù is ready 21. Enjoy your meal!