4 artichokes
1 lemon, halved
1 lb fettuccine pasta (450g)
4 tablespoons extra virgin olive oil (60ml)
2 garlic cloves, chopped
2 dried chili peppers, crushed (optional)
20 cherry tomatoes, halved
I cup white wine (240ml)
1 jar of tomato puree (750ml)
6 mint leaves, chopped
salt to taste
2 tablespoons unsalted butter (30ml)a generous sprinkle of parmigiano cheese, freshly grated |
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Clean artichokes by removing all the tough outer leaves until you get to a pale yellow centre. Peel outer tough skin of artichoke stems with a pairing knife. Trim 1/3 off the tops of each artichoke and rub with lemon. |
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Squeeze lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent from browning. |
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Place fettuccine in salted boiling water. Stir to prevent from sticking together. |
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Add olive oil, garlic and chili to a saucepan and sautí until golden. Remove artichokes from water and chop roughly. |
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Add artichokes, tomatoes and wine to the pan. Once wine has reduced, add tomato puree, mint and salt. Allow to simmer for approximately 15 minutes. |
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About 2 minutes before the fettuccine is at the ‰al dente stage, drain, conserving approximately 1 cup of pasta water. |
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Add fettuccine and pasta water to the pan. Then add butter and parmigiano and cook all together for an additional 30 seconds. Serve immediately. |
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