The jar of artichokes in the pantry is the shortcut the Roman cook has always had. We use the oil from the jar as the cooking fat. It carries the flavor of the artichokes into the base before a single artichoke piece touches the pan.
Half the artichokes get blended with pasta water into a loose cream. Half stay whole, to bite. The two textures in one bowl is the point.
A few leaves of fresh mint at the end. It is not decoration. Without it, the dish is missing something specific.
Set servings and units first. You can change them anytime.
Bring a large pot of generously salted water to a boil.
Warm the artichoke jar oil in a wide pan over medium-low heat. Add the diced shallot and cook for 4-5 minutes until softened.
Add the drained artichokes. Season with salt and stir gently. Cook for 3 minutes until warmed through.
Set aside one-third of the artichokes for plating. Transfer the remaining two-thirds to a blender.
Cook the penne for 11 minutes.
Scoop out 1 cup of pasta water before draining. Add to the blender with the artichokes and blend until smooth and loose. Adjust with more pasta water until the cream coats a spoon.
Drain the penne. Return to the pan over low heat. Add the artichoke cream and toss for 1 minute, loosening with pasta water if needed.
Plate and top each bowl with the reserved whole artichoke pieces. Finish with freshly grated Parmigiano, torn mint leaves, and a grind of black pepper.
You made Penne ai Carciofi. Time to eat.
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Do not discard the jar oil. The artichoke flavor has been steeping in it since the jar was sealed. It is already more interesting than a fresh olive oil from the bottle.
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