Maccheroni al Ferro with Artichoke Sauce

Written by: Sarah Ubertaccio



Time to read 1 min

Tangy, creamy artichoke sauce is paired with rustic maccheroni al ferroa semolina pasta made by wrapping a small piece of dough around a thin rod to form an imperfect tube.

Not in the mood to make fresh maccheroni? You can easily sub them out for any other tube-shaped pasta, like casarecce or penne. Fusilli also work beautifully here, too.

After making this dish, we guarantee you’ll want to keep a jar of artichoke hearts on hand at all times!

Maccheroni al Ferro with Creamy Artichoke Sauce

Prep time

10 minutes

Cook time

20 minutes




450 grams  maccheroni al ferro
½ yellow onion, finely diced
2 tablespoons extra virgin olive oil
1 jar of marinated artichokes, drained
¼ cup fresh parsley
Juice from ½ a lemon
½ cup Parmigiano
2 tablespoons fresh cream

Special Equipment


In a large pan, saute onions in olive oil on medium heat until soft and translucent. Stir occasionally, being careful to not let the onions burn.

Add drained artichokes and cook for 1-2 more minutes, until heated through.

Remove from heat and add to a food processor or blender, along with the parsley, lemon, and parmesan. Blend until smooth, drizzling in a bit more olive oil to help the sauce blend.

Return to pan on low heat. Add cream and stir until well combined. Keep on low heat.

Cook the maccheroni in a pot of salted, boiling water until al dente.

Remove maccheroni with a slotted spoon and add directly to the artichoke sauce.

Buon appetito!

Sarah Ubertaccio