Tagliatelle Pasta with Stewed Artichokes and Parsley

The last Eatgrim box was rich in Mediterranean veggies, including fresh and crunchy artichokes from Sicily, and some aromatic parsley. The only ingredient that I still needed to prepare a nutritious meal was a few Tagliatelle pasta nests, ever-present in an Italian kitchen. I grabbed it out of my larder and started cooking. After only 30 minutes, a steamy dish of Tagliatelle with Sicilian artichokes was ready to be eaten.

🍷Francesca & Marinella🍴

INGREDIENTS for 4 servings:
Ready in about 30 min

400 g Fresh Tagliatelle Pasta
4 medium artichokes
2 garlic cloves without sprout
4 tbsp EVO oil
salt to taste
parsley, washed and finely cut
freshly grated Parmigiano Reggiano

METHOD

Rinse the artichokes, dry them with a paper towel and then trim them. With a sharp knife, cut off and discard the top of the artichoke. Trim the outer leaves and then remove the tough leaves until you get to the internal tender.

Place the artichokes in a bowl with water and 1 lemon cut in two. Dry and cut the artichokes in half lenghtwise. Take off the fuzzy choke from the center of the artichoke, if any. Slice lenghtwise each part finely.

Fill a pot with water and bring to a boil on medium/high heat.

Place a large pan on medium heat, pour EVO oil and the garlic. After 1 min add the artichokes in. Let them brown for a few minutes, while mixing with a wooden spoon. Remove the garlic, lower the heat and let sauté for about 10 min. Add a bit of water if needed.

When the water is boiling, add salt and put the Tagliatelle in. Let cook following the cooking-time on the package. When they are ready, drain and move them in the pan with the seasoning. Keep 1/2 glass of cooking water. Delicately combine the pasta with artichoke sauce, and add fresh parsley. If the pasta is too dry, pour a bit of water and toss well. Serve hot with the addition of freshly grated Parmigiano Reggiano, to taste.





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