Penne Rigate With Artichokes

Preparation:

Preparation: Clean the artichokes well, divide them into four wedges and cut them into thin slices. Heat the oil in a saucepan, season with the garlic and chopped parsley, add the artichokes, mix, cover and lower the heat. After a few minutes, add two or three tablespoons of water, adjust the salt, cover again so that cooking takes place with steam. Meanwhile, boil the pasta in abundant salted water, drain it al dente and dress it with the artichoke sauce which must not be watery. Season it with a pinch of pepper and serve. Accompanying wines: Alto Adige Traminer Aromatico DOC, Frascati “Canellino” DOC, Gravina DOC.