Artichoke Minestra - Obìa Olive Oil

Artichoke Minestra

Artichoke soup is a traditional dish hailing from Sardinia, renowned for its delicious and flavorful profile. Prepared using typical island ingredients such as artichokes, pecorino cheese.
This soup encapsulates the essence of Sardinian cuisine. Simple yet bursting with taste, the Sardinian artichoke soup is a perfect addition to the table on chilly winter evenings.
If you're a fan of soups and want to try your hand at making this fantastic dish, discover how to do so by reading the recipe below:
  • 4 fresh artichokes (or 14 oz canned)
  • 1 celery stalk
  • 1 medium onion
  • 2 garlic cloves
  • A small handful of parsley leaves
  • 3/4 Cup peeled tomatoes
  • 3.5 ounces smoked pancetta 
  • 2 Cups short pasta (ditalini, cut spaghetti, or orzo)
  • 10.5 cups vegetable broth
  • 3 tablespoons extra virgin olive oil
  • Grated pecorino cheese to taste
  • Salt to taste


  1. If using fresh artichokes, rinse the artichokes. Cut them in half and remove any choke. Place them in water with lemon juice.

    2. Chop the onion, garlic, celery, and parsley. In a large pot, sauté the vegetables in the oil for 5 minutes. Add the diced pancetta and then the tomatoes.

    3. Cook for 10 minutes. For fresh artichokes, cut the artichokes in small wedges. Add the sliced ​​artichokes. Stir and let it wilt for another 10 minutes. Cover with broth and cook for an hour over low heat. Add salt to taste.

    4. Add and cook the pasta in the artichoke broth and serve the soup with a sprinkle of grated pecorino cheese.

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