Penne with Artichokes
(Penne ai Carciofi)
Ingredients:
Juice of 1/2 lemon, strained
4 globe artichokes
4 tablespoons extra virgin olive oil
1 garlic clove, chopped
1 tablespoon chopped fresh flat-leaf parsley
12 oz (350 grams) Penne rigate
Salt and pepper
Directions:
Half-fill a bowl with water and stir in the lemon juice.
Working on one artichoke at a time, break off the stem, remove the coarse, outer leaves and choke, if necessary.
Cut into quarters, then slice thinly and drop into the acidulated water to prevent discoloration.
Heat the olive oil in a pan, add the garlic and parsley and cook over a low heat for 2 minutes.
Drain the artichokes, add to the pan and mix well.
Cover and cook over a low heat for a few minutes, then add 2-3 tablespoons water, season with salt and recover the pan so that the artichokes cook in their own steam.
Meanwhile, cook the penne in a large pan of salted, boiling water until 'al dente', then drain and tip into a serving dish.
Pour the artichoke sauce, which should not be too runny, over the pasta, season with pepper and serve. Serves 4.