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    You are in: Home / Recipes / Tagliatelle With Spring Artichokes and Mint Recipe
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    Tagliatelle With Spring Artichokes and Mint

    1/1 Photo of Tagliatelle With Spring Artichokes and Mint

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    DangerousWithKnives's Note:

    From Steve Manfredi at the Sydney Morning Herald

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
    2. 2
      Heat oil in a pan and add onion, garlic and the artichoke slices.
    3. 3
      Fry on moderate heat for a minute.
    4. 4
      Add wine and simmer until most of the wine has evaporated.
    5. 5
      Turn off the heat and season with salt and pepper.
    6. 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. 7
      Toss well and serve with grated parmesan.

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    Ratings & Reviews:

    • on March 22, 2007

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tagliatelle With Spring Artichokes and Mint

    Serving Size: 1 (688 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 853.4
     
    Calories from Fat 148
    17%
    Total Fat 16.4 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 105.0 mg
    35%
    Sodium 482.5 mg
    20%
    Total Carbohydrate 148.0 g
    49%
    Dietary Fiber 30.7 g
    122%
    Sugars 3.9 g
    15%
    Protein 34.6 g
    69%

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