Noodles with Artichokes (Tagliatelle con Carciofi)
Instructions
Clean the artichokes by discarding the toughest leaves.
Wipe them with the lemon juice because they blacken.
Boil them in lightly salted boiling water for 7 minutes.
Drain and cut them into wedges rather thin.
In a skillet heat the oil, Brown the garlic, then delete it and insaporitevi the artichokes.
Add some basil leaves whole, a whole bunch of parsley, a pinch of salt, the tomatoes well drained and cut into small cubes and keep on low flame fire.
Boil the noodles, drain underdone and roundtrip in the pan of artichokes.
If necessary, add a few tablespoons of pasta cooking water.
Seasoned with a tour of oil spilled and the cheese.
Delete the tuft of parsley, passed on the serving dish held in warm and serve.
Accompanying wines: Friuli Aquileia Traminer Aromatico D.
O.
C.
, Genzano white (also "Novello") DOC, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 280 g of fresh tagliatelle pasta type
- 5 peeled tomatoes
- 4 artichokes
- 1 lemon
- 1 clove of garlic
- Basil
- 1 sprig of parsley
- Grated cheese
- Olive oil
- 1 pinch of salt