Tagliatelle With Artichokes
(Tagliatelle Con Carciofi)
Ingredients:
4 globe artichokes
5 canned tomatoes, drained and chopped
5
fresh basil leaves
1 fresh flat-leaf parsley sprig
1 garlic clove
Juice of 1 lemon, strained
4 tablespoons extra virgin olive oil, plus extra for drizzling
10 oz (275 grams) fresh tagliatelle pasta
4 tablespoons Parmigiano cheese, freshly grated
Salt
Directions:
Break off the artichoke stalks and remove the outer leaves and the chokes.
Take the lemon juice and rub all over to prevent discoloration.
Cook in lightly salted, boiling water for about 7 minutes, then drain and slice thinly.
Heat the olive oil in a frying pan.
Add the garlic and cook for a few minutes until browned.
Remove and discard the garlic and add the artichokes, basil, parsley and tomatoes to the pan.
Season with salt and cook over a low heat for about 10 minutes.
Cook the tagliatelle in a large pan of salted, boiling water until 'al dente', then drain and add to the frying pan.
Drizzle with olive oil and sprinkle with Parmigiano cheese.
Remove and discard the parsley, transfer to a warm serving dish and serve. Serves 4.