Ingredients
| 4 artichokes | |
| 2 tablespoons olive oil | |
| 2 cloves garlic | |
| pinch chilli flakes | |
| 3 tablespoons finely chopped flat-leafed parsley | |
| finely grated zest and juice of 2 lemons | |
| 1⁄4 cup mascarpone | |
| 300g egg fettuccine or pappardelle | |
| grated parmesan for serving |
This basic preparation of artichokes is one of my favourites and it is especially good if you have only a few artichokes. You can bulk it out with pancetta or bacon, or cook with other spring vegetables such as asparagus, peas or broad beans. Without the mascarpone you could use the basic mix to put into a frittata or omelette, a potato gratin or risotto.
Instructions
| 1. | Trim the artichokes as per the step-by-step method, cut into halves, then slice thinly. |
| 2. | Heat the olive oil in a frying pan, add the artichokes and garlic and cook gently for 5 minutes or until golden and soft. |
| 3. | If necessary, add a dash of water to the pan to stop the vegetables from burning. |
| 4. | Add the chilli flakes, parsley and lemon zest and cook for another minute |
| 5. | Add the lemon juice and mascarpone and set aside. Cook the pasta according to the packet instructions then drain, reserving 1⁄2 cup of the water. |
| 6. | Add the pasta to the artichokes, with enough of the pasta-cooking water to loosen the mix |
| 7. | Serve in warmed bowls with the grated parmesan. |
Recipes & food styling Ginny Grant / Photography Aaron McLean
Leave a Reply