Tagliatelle With Spring Artichokes and Mint |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Steve Manfredi at the Sydney Morning Herald Ingredients:
20 spring baby artichokes, about the size of a golf ball (or large jar, this works fine) |
3 tablespoons extra virgin olive oil |
1 finely chopped red onion |
2 minced fresh spring garlic heads |
1/2 cup dry white wine |
500 g tagliatelle pasta noodles |
chopped fresh mint |
grated parmesan cheese |
Directions:
1. Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
2. Heat oil in a pan and add onion, garlic and the artichoke slices.
3. Fry on moderate heat for a minute.
4. Add wine and simmer until most of the wine has evaporated.
5. Turn off the heat and season with salt and pepper.
6. 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.
7. Toss well and serve with grated parmesan.
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