Stories / Impact, Recipes

The Secret Ingredient to the Most Decadent Pasta Ever

Hilary Deutsch

August 03, 2016


Artichoke fiends, we’ve got your thistle needs covered with this recipe by JBF Boot Camp alum Jennifer Jasinski. A lesson in the waste-less movement that’s taken the food industry by storm, this artichoke and white truffle tortelloni dish “uses every little piece of the artichoke, including leaves, to make a stock,” says Jasinski. The Denver-based chef stuffs fresh semolina pasta dough with artichokes, local goat cheese, and white truffle for tender, plump little dumplings. Served in a delicate artichoke broth and finished with braised artichokes and crispy artichoke chips, this waste-less recipe keeps your tastebuds thankful and your conscience clean. Get the recipe.

Hungry for more? View our entire recipe collection.


Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.