Scialatielli Mint and lemon artichokes
Instructions
Clean and rinse the artichokes, cut each artichoke lengthwise into 6 parts at least. Blow up 2 tablespoons oil, add half a glass of wine, finish cooking with half a glass of water. Boil the water for the scialatielli.
In a mortar (avoid minipimer or similar) include: 2 teaspoons coarse salt, 1 tablespoon of oil, half a medium lemon peel/small (chopped small), a dozen mint leaves. Make a pesto with the ingredients.
Cook scialatielli, drain them and blow them up with artichokes. Turn off the heat, add the pesto made with mortar and keep jumping all without flame.
Timing
- Total:
Ingredients and dosing for 2 persons
- 250 gr. type scialatielli pasta
- 2 artichokes
- lemon zest (half a lemon)
- 5/6 sprigs of mint