Farfalle With Walnut Sauce And Artichokes

Preparation:

Preparation: Blend the walnuts, leaving a few for decoration, with the garlic and the breadcrumbs. Clean the artichokes by obtaining the tender hearts, cut them into thin slices and gradually dip them in water acidulated with lemon juice to prevent them from blackening. Drain them and cook them for about 10 minutes in a pan with 2 tablespoons of oil; add salt and pepper and at the end of the cooking season with the minced thyme. Heat 6 tablespoons of oil in a small pan, add the nut mixture and the kernels set aside, roughly chopped, then brown evenly over a moderate heat for a few minutes, stirring. Cook the pasta in lightly salted boiling water in which you have dissolved the saffron, then drain it, keeping a little water aside, then dress it immediately with the artichokes and walnut sauce. If it is still dry, soften it with a few tablespoons of cooking water. Serve immediately.