Pasta with Artichoke Sauce

Ingredients

• 5 limes
• 6 small artichokes
• 3 Garlic cloves
• 2 anchovy fillets
• 80 ml olive oil
• 125 ml white wine
• 500 g spaghetti
• Salt
• 1 bunch parsley (finely chopped)
• 100 g Parmesan (freshly grated)
• 150 g sun‑dried tomatoes (in oil)
• 3 tbsp capers (in brine)
• a pinch chili peppers
• black pepper freshly ground
• sea salt freshly ground
• 100 g small green olives with pit

Instructions

1. 1.

   Squeeze the juice of 4 limes. Wash the artichokes, remove the outer hard leaves, cut off two thirds of the top buds, scrape out the center with a teaspoon, and peel the stems thoroughly. Brush all cut surfaces of the artichokes immediately with lime juice to prevent browning. Quarter or sixth the bottoms depending on size. Finely chop the anchovy fillets. Peel and dice the garlic, then sauté together in olive oil. Add wine, stir in the artichokes, and simmer uncovered for about 15 minutes until tender.

2. 2.

   Meanwhile cook the spaghetti in plenty of boiling salted water according to package instructions until al dente. Drain the tomatoes and slice them into very thin strips. Rinse the capers with water and after about 10 minutes of cooking add them to the artichokes. Finally season the sauce gently with pepper, chili, and sea salt. Drain the spaghetti, mix with the artichoke sauce, half the parsley, and half the parmesan; taste again. Serve in preheated bowls, sprinkle with cheese, tomatoes, and parsley, drizzle lime juice, and serve hot.