Seashells artichokes 2

2_03380 SEASHELLS ARTICHOKES INGREDIENTS for 4 PEOPLE 2 lemons untreated, 2 tablespoons sugar, 12 artichoke hearts, 400 g of pasta shells, type 4 tablespoons olive oil 6 sprigs of fresh rosemary, 2 tablespoons chopped parsley, 1/2 clove of garlic, 12 Greek olives Kalamata type, salt and black pepper.

Wash and dry a lemon.

Cut it into slices.

Lay the slices on the bottom of a skillet and sprinkle with sugar and salt (in total 1/2 tablespoon).

Cover with water and let them focus sweet candy for about 30 minutes.

When cooked, drain.

Clean the artichokes and, if necessary, remove the leaves; leave a leaf and 2 cm cm stem.

Cut them in half and wipe them with 1/2 lemon manage that they do not become dark.

Cook the pasta in boiling salted water and cook them al dente.

In a skillet, heat the oil and fry the artichoke hearts with the previously cleaned chopped Rosemary, parsley, 15 cl of water, garlic, salt and pepper.

Cook over high heat, until the liquid is completely evaporated.

Add the olives and candied lemon slices and let brown slightly for about 4 minutes.

When cooked, place the dough in a bowl and pour the sauce prepared previously.

Serve.