Egg Farfalline with squid and artichoke

  • Difficulty


  • 300 g Farfalline n° 695 all’uovo
  • 3 artichokes
  • 1 clove garlic
  • 250 g squid
  • 1 bunch parsley
  • 1 tbsp lemon juice
  • salt and pepper
Farfalline n° 695 all’uovo


Clean the squid removing the tentacles and peel off inside and outside skin; wash, drain, dry and slice them in segments. Clean the artichokes removing the harder leaves, the pointy tips and the inside fluff; slice them and soak them in a bowl of water acidulated with the lemon juice to prevent them from blackening.In a saucepan heat the oil with the peeled and slightly crushed garlic, and a bit of chopped parsley; once drained and dried add the artichokes, and flavour for a few minutes, stirring with a wooden spoon; add 4 tbsp of water, season with salt and pepper and continue cooking for another 10 minutes, mixing from time to time. Add the squid and cook for another 3 minutes.In the meanwhile cook the farfalline in plenty of boiling salted water. Drain them al dente, mix them with the artichoke and squid ragù, sprinkle the remaining chopped parsley and serve immediately.