Tagliatelle With Spring Artichokes and Mint

READY IN: 25mins
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

Ingredients Nutrition

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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