Tortiglioni Con Carciofo

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 350 g tortiglioni
• 4 fresh artichokes (see instructions on preparing them if need be)
• 1/4 cup unsalted butter
• 1/2 cup dry wine
• 1 bouillon cube
• 2 garlic cloves
• 1/2 lemon, juice of
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced parsley
• salt & pepper
• grated parmigiano

Recipe

• 1 set pasta water to boil.
• 2 clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening.
• 3 heat the oil and butter, sauté the garlic for a few minutes, and then drain the artichokes and add them.
• 4 cook for a few minutes, stirring, add the wine and the bullion cube, cover, and simmer for about a half hour, adding more liquid if the sauce appears to be drying out.
• 5 cook the pasta, season it with the sauce, and serve.