Pasta with Artichoke Sauce

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 (ground)
• Sea salt

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Add the artichoke slices to a pan, add butter and fry the artichokes strongly. Add zucchini sticks, shallots, green peppercorns and garlic and sauté. Deglaze with some white wine and pasta water. Add olive oil, sage leaves and parsley, remove from heat and immediately fold in the noodles. Season with pepper and salt as needed.