Tagliatelle with Artichokes and Olives

Ingredients

• 600 g canned artichokes
• 3 Garlic cloves
• 400 g tagliatelle
• Salt
• 100 g whole unshelled almond kernels
• olive oil
• 150 g green pitted olives
• pepper from grinder
• 0.5 untreated lemon (juiced)
• 2 tbsp coarsely chopped parsley
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Drain the artichokes and cut them into wedges. Peel the garlic and slice it thinly. Cook the tagliatelle in boiling salted water until al dente.

2. 2.

   In a dry pan toast the almonds until fragrant, then set aside. Heat 2 tbsp oil in the same pan and sauté the garlic. Add the artichokes and olives, stir‑fry briefly, and season with salt, pepper, and lemon juice.

3. 3.

   Drain the tagliatelle, let it drain, then toss it with the toasted almonds, parsley, and parmesan. Taste and serve immediately.