Creamy potato and artichoke pasta (Pasta cremosa di patate e carciofi) from Milk Street Backroads Italy: Finding Italy's Forgotten Recipes (page 182) by Christopher Kimball and J. M. Hirsch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GloriaG on May 17, 2026

    The cookbook very accurately described this as “lush and creamy” yet it is free of dairy (except for the Parmesan sprinkled on top at the end). Absolutely delicious! Made exactly according to recipe except used gigli pasta when I couldn’t find campanelle. Both are shaped like little lily flowers. Perfect for capturing every drop of the luscious sauce! Recipe was more than enough for 6 primi course servings. Used canned whole artichokes fresh packed in water. Can’t wait to make this again!

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