Tagliatelle With Spring Artichokes and Mint

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.

7. 7

   Drain and add to the pan along with mint and a good drizzle of olive oil.

8. 8

   Toss well and serve with grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.