For ➍350 g tortiglioni*
4 fresh artichokes**
2 tbs unsalted butter
10 cl dry white wine
vegetable bouillon cube
2 cloves garlic
juice of ½ lemon***
5 cl extra virgin olive oil
1 tbs parsley
salt & pepper
Parmigiano cheese****
Set pasta water to boil. 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.
Heat the oil and butter, sauté the garlic for a few minutes. Add the drained artichokes. Cook for a few minutes, stirring, add the wine and the bouillon cube, cover, and simmer for about 30 m. Add more liquid if the sauce appears to be drying out.*****
Meanwhile, cook the pasta, season it with the sauce, and serve (with Parmesan cheese****).
*Or any other short tubed pasta.
**Use thawed and cleaned artichokes instead.
***Only when using fresh artichokes.
****Optional.
*****Use a mix of artichoke hearts and canned tomatoes instead. Simmer for 20 m.
