Spaghetti with fresh artichokes (with homemade lemon oil)

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   For the lemon oil the day before, wash the lemon hot, grate dry and cut the peel from the lemon with a zest ripper. Wash and clean the lemon grass and cut in half lengthwise. Wash and clean the chilli and cut into rings. Pour the chilli, lemon peel and grass into a bottle (approx. 250 ml content) and pour on the oil. Heat up in a water bath at approx. 80 °C for approx. 30 minutes. Keep cool overnight.

2. 2

   Halve lemon from the previous day, squeeze juice. Mix 1 litre water and 4 tablespoons lemon juice. Clean the artichokes (break off the stalk with a slight twist. Remove outer leaves, cut off remaining leaves from the bottom. Scrape the hay from the ground with a spoon). Immediately put the soil into the lemon water. Cook the artichokes in boiling salted water for about 5 minutes. Wash and clean the zucchini, cut them in half lengthwise and slice them. Wash the thyme, shake dry and, except for something to garnish, remove the leaves from the stalks. Cook the pasta in boiling salted water according to the instructions on the packet. Pour the pasta into a sieve, collecting 100 ml of pasta water. Halve the artichokes.

3. 3

   Wash and clean the zucchini, cut them in half lengthwise and slice them. Wash the thyme, shake dry and, except for something to garnish, remove the leaves from the stalks. Cook the pasta in boiling salted water according to the instructions on the packet. Pour the pasta into a sieve, collecting 100 ml of pasta water. Halve the artichokes. Heat 6 tablespoons of chilli oil in a pan. Tear ham into large pieces and fry briefly in hot fat until crispy. Remove ham from the pan. Fry the vegetables in the hot fat while turning for about 4 minutes at medium heat. Add spaghetti, ham, thyme and pasta water and fold in. Arrange noodles on plates and garnish with thyme. Chill the rest of the lemon-chili oil and use within 3 weeks

4. 4

   Tear ham into large pieces and fry briefly in hot fat until crispy. Remove ham from the pan. Fry the vegetables in the hot fat while turning for about 4 minutes at medium heat. Add spaghetti, ham, thyme and pasta water and fold in. Arrange noodles on plates and garnish with thyme. Chill the rest of the lemon-chili oil and use within 3 weeks

5. 5

   Preparation time approx. 1 hour 20 minutes. 24 hours waiting time

Nutrition Facts

KCAL
570 kcal

CARBS
77 g

FATS
20 g

PROTEINS
17 g