Pappardelle with Artichokes and Sage

1. 1

   Trim the outer leaves from the artichokes, slice off their tops, and then slice thinly, discarding any choke.

2. 2

   Immediately toss with the lemon juice.

3. 3

   In a nonstick skillet, heat 2 tablespoons of the olive oil and gently fry the sliced artichokes until beginning to take on a pale golden color.

4. 4

   Add the garlic and sage and cook for a few more minutes until the garlic is lightly colored too.

5. 5

   Season well and keep warm.

6. 6

   Cook the pappardelle in a large pan of lightly salted boiling water until al dente.

7. 7

   Place a serving bowl in the sink and suspend a colander over it.

8. 8

   Tip the pasta into the colander to drain; the boiling water will warm the bowl.

9. 9

   Lift the colander, discard the water, and tip the pasta into the bowl.

10. 10

    Toss the pasta with a little more olive oil.

11. 11

    Add the artichokes and mix together.

12. 12

    Serve on hot plates and hand around some Parmesan at table.

* Per serving · 4 servings · Values may vary.

No additional tips available.