Fusilli with artichokes and ricotta cheese (Gluten Free)


400 g Schar Gluten Free Fusilli Pasta
200 g ricotta cheese OR
200 g young cheese
3-4     artichokes
20 g  bacon 
1/2 cup water  
25 g butter
2 eggs
1 lemon 
salt and pepper
Parmesan cheese, grated


  • Remove the outer, tougher leaves of the artichokes, then cut the artichokes into quarters.
  • Soak them in a small bowl filled with water and lemon juice for about 20 minute. Pat dry.
  • In a pan, sauté the chopped bacon in butter and mix in the artichokes.
  • Add about 1/2 cup of water, salt and pepper and let cook for 15 minutes.  In the meantime, drain the ricotta cheese. 
  • Add it to the artichoke mixture.  Cook the Fusilli in a pot with plenty of salted water.
  • Remove the pan from the heat and continue stirring the mixture while adding the beaten eggs mixed with the grated Parmesan cheese. 
  • Drain the pasta and place it in a serving dish.  Add the artichoke sauce and mix well.

Gluten Free, Wheat Free