1 tablespoon finely chopped onion
8 tablespoons butter
Salt and pepper
1 pound tagliatelle (1/4 inch broad egg noodles)
1 cup freshly grated Parmigiano-Reggiano
Clean the artichokes leaving only the tender parts of the hearts, and cut into very thin slices. Squeeze the juice of a lemon over them. (al posto dei carciofi feschi, pate?)
Saute the onion with butter over medium heat until pale gold. Add the sliced artichokes and 1/4 cup water. Cook until the artichokes are tender. Taste and correct for salt and pepper.
Cook the pasta, drain, add the artichoke sauce and the Parmigiano-Reggiano. Toss very thoroughly and serve.
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