Recipe by DangerousWithKnives
From Steve Manfredi at the Sydney Morning Herald
Top Review by Kumquat the Cat's friend
Delicate tasting but extremely flavorful. Made quite a few modifications, though. I went easy on the olive oil, used fettucine instead of tagliatelle (couldn't find any today), added some leftover baby spinach and boosted the sauce to pasta ratio by using 1/3 the pasta and 2/3 the sauce for the two of us. This was easy and quick too. Don't overdo the parmesan as it will overwhelm the sauce. Thanks very much for posting:D
- 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 of fresh mint
- grated parmesan cheese
Directions See How It's Made
- Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
- Heat oil in a pan and add onion, garlic and the artichoke slices.
- Fry on moderate heat for a minute.
- Add wine and simmer until most of the wine has evaporated.
- Turn off the heat and season with salt and pepper.
- 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.
- Toss well and serve with grated parmesan.