Artichoke Pasta

Ingredients

• 12 very small artichokes
• 2 Zucchini
• 1 bunch parsley
• 4 Garlic cloves
• 4 shallots
• 1 untreated lemon (some zest)
• 250 g tagliatelle
• 2 tbsp sweet cream butter
• green peppercorns
• 150 ml dry white wine
• 2 tbsp olive oil
• 12 sage leaves
• black pepper from grinder
• Sea salt

Instructions

1. 1.

   Wash the artichokes, remove stems and lower leaves. Bring 2 L water with a small piece of lemon to a boil in a pot and simmer covered for 12 minutes. Remove the artichokes, drain and cool, then slice them lengthwise into thin wedges.

2. 2.

   Wash the zucchini and cut into fine sticks. Wash parsley, shake dry and chop finely. Peel and dice garlic and shallots. Cook the tagliatelle in the artichoke water until al dente, drain (reserve a little pasta water) and keep warm at 70 °C.

3. 3.

   In a pan add the artichoke slices, add butter and brown them well. Add zucchini sticks, shallots, green peppercorns and garlic and sauté. Deglaze with white wine and reserved pasta water. Stir in olive oil, sage leaves and parsley, remove from heat and immediately fold in the noodles. Season to taste with pepper and salt.