Penne With Artichokes And Mortadella

Preparation:

Preparation: Clean the artichokes, cut them into wedges and put them in water acidulated with lemon juice. In a pan, heat 30 g of butter with the oil and the peeled garlic, add the artichokes and let them infuse. Then add the minced mortadella and cook for 5 minutes, sprinkling with 1/2 glass of wine. Add salt and pepper and cook for 20 minutes, adding hot broth. Blend everything, put on the fire, add the remaining butter and mix. Season the pasta cooked al dente with the prepared sauce.