Pasta with mini artichokes

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 1
So as not to mask the nutty taste of the artichokes, Alexander simply mixes a light sauce of wine and orange juice
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 6 TABLESPOONS Lemon juice
  • 8 Mini artichokes (approx. 100 g each)
  • 1 Garlic clove
  • 1 Organic Orange
  • 500 g Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Olive oil
  • 100 g black olives (without stone)
  • 100 ml dry white wine
  • 400 g Spaghetti
  • 1 collar Parsley

Directions

  1. 1

    Fill a large bowl with cold water and lemon juice. Wash and prepare the artichokes (see page 63). Cut the artichokes lengthwise into slices and place them immediately in the lemon water.

  2. 2

    Peel garlic and chop finely. Orange hot wash, dry, the peel thinly rub off. Orange halve, squeeze. Wash and dice the tomatoes.

  3. 3

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Drain the artichokes. Heat the oil in a large pan. Fry the artichokes and garlic for about 2 minutes while turning. Add tomatoes, olives, wine, orange peel and orange juice. Bring to the boil and simmer covered for about 5 minutes. Season to taste with salt and pepper.

  4. 4

    Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop coarsely. Drain the noodles, let them drip off briefly and put them back into the pot. Add parsley and artichoke vegetables to the noodles, mix in and arrange. Serve with freshly grated Parmesan cheese.

Nutrition Facts

KCAL
570 kcal
CARBS
81 g
FATS
18 g
PROTEINS
18 g