Serves 4
- 6 large canned or frozen artichoke hearts
- 5 tbsp extra virgin olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 3 tbsp dry white wine
- salt and pepper
- leaves from 1 small bunch of parsley, chopped
- 45g walnut halves, roughly chopped
- 30g grated Parmesan cheese
Thickly slice the artichoke hearts. Heat the olive oil in a frying pan. Add the shallots and garlic and sauté gently for about 1 minute until soft but not brown. Add the artichokes and white wine and simmer for 2-3 minutes. Season to taste. Stir only very gently, to avoid breaking up the artichokes.
Drain and add the tagliatelle to the pan of artichoke mixture and toss over moderate heat until the pasta is hot and evenly coated with olive oil. Pile the pasta on to a warmed serving dish and sprinkle evenly with the parsley and walnuts. Finish by sprinkling with most of the Parmesan cheese.
Original Recipe from 'Cook step by step'.
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