Tagliatelle With Spring Artichokes and Mint

"From Steve Manfredi at the Sydney Morning Herald"
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
  • Heat oil in a pan and add onion, garlic and the artichoke slices.
  • Fry on moderate heat for a minute.
  • Add wine and simmer until most of the wine has evaporated.
  • Turn off the heat and season with salt and pepper.
  • Meanwhile, cook tagliatelle in plenty of salted boiling water. Drain and add to the pan along with mint and a good drizzle of olive oil.
  • Toss well and serve with grated parmesan.

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Reviews

  1. Delicate tasting but extremely flavorful. Made quite a few modifications, though. I went easy on the olive oil, used fettucine instead of tagliatelle (couldn't find any today), added some leftover baby spinach and boosted the sauce to pasta ratio by using 1/3 the pasta and 2/3 the sauce for the two of us. This was easy and quick too. Don't overdo the parmesan as it will overwhelm the sauce. Thanks very much for posting:D
     
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Tweaks

  1. Delicate tasting but extremely flavorful. Made quite a few modifications, though. I went easy on the olive oil, used fettucine instead of tagliatelle (couldn't find any today), added some leftover baby spinach and boosted the sauce to pasta ratio by using 1/3 the pasta and 2/3 the sauce for the two of us. This was easy and quick too. Don't overdo the parmesan as it will overwhelm the sauce. Thanks very much for posting:D
     

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