Baked Tagliolini

Preparation:

Preparation: Clean the artichokes by removing the outer leaves and thorns, cut them in half and slice them thinly. Put them in a pan with the garlic and the washed and chopped parsley, cover them with water, add salt and pepper and cook them for 30 minutes, until the water has absorbed. Meanwhile, cook the pasta al dente, drain it and dress it with the artichoke sauce. Prepare a béchamel sauce with 2 tablespoons of flour and 250 g of milk, stirring for 2 minutes, then pour it over the tagliolini placed in a baking dish and cook au gratin at 180 degrees for 5 minutes.