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Spaghettini with creamy artichoke sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 4 large globe artichokes
  • 1 lemon, juiced
  • 80ml olive oil
  • 4 cloves garlic, finely chopped
  • 82.50 ml chopped fresh parsley
  • 125ml chicken stock
  • 375g spaghettini
  • 125ml cream
  • Sea salt & freshly ground black pepper, to taste
  • 40g parmesan
Instructions:
  • Peel off outer leaves of the artichokes until they shrink by half. Trim tops and stems, then halve them lengthwise and scoop out the hairy choke with a teaspoon. Cut each half again. Soak the artichokes in a bowl of water and lemon juice to keep them from discoloring.
  • In a large saucepan, warm up oil over medium heat. Sauté garlic and parsley for 1-2 minutes. Next, stir in artichokes and stock, then cover with a tight-fitting lid and simmer for 15 minutes.
  • Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta well and keep it warm.
  • Uncover the artichokes and turn up the heat to high. Pour in the cream, sprinkle with salt and pepper, and simmer until slightly reduced. Mix in the pasta and Parmesan cheese. Serve promptly.

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