Tortiglioni Con Carciofo
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 350 g tortiglioni
- 4 fresh artichokes (see instructions on preparing them if need be)
- 1⁄4 cup unsalted butter
- 1⁄2 cup dry white wine
- 1 bouillon cube
- 2 garlic cloves
- 1⁄2 lemon, juice of
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon minced parsley
- salt & pepper
- grated parmigiano
directions
- Set pasta water to boil.
- Clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening.
- Heat the oil and butter, sauté the garlic for a few minutes, and then drain the artichokes and add them.
- Cook for a few minutes, stirring, add the wine and the bullion cube, cover, and simmer for about a half hour, adding more liquid if the sauce appears to be drying out.
- Cook the pasta, season it with the sauce, and serve.
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RECIPE SUBMITTED BY
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