Ingredients for 4 people:

400 g. tagliatelle; 4 artichokes; 1 clove of garlic; 1 lemon; 5 spoons of olive oil; 40 g. butter; 1 spoon of mint; 1 spoon of parsley; salt; pepper; grated parmesan.

Preparation:

Clean the artichokes eliminating le ends, the choke and the external leaves. Cut them into segments and soak them into water with lemon so that they don’t become black.

Heat the oil and the butter in a fry pan and brown the garlic, then remove it and add the drained artichokes, cook for 20-25 minutes, adding some stock if necessary and mixing with a wooden spoon, then add salt and pepper.

Cook the tagliatelle in salted water, drain al dente and season with the artichokes sauce.

Season also with mint, parsley and parmesan and serve.

Translated by Chiara Nunnari from John Milton Institute