Tagliatelle With Artichokes

Preparation:

Preparation: Clean the artichokes discarding the toughest leaves. Rub them with lemon juice to prevent them from turning black. Boil them in lightly salted boiling water for 7 minutes. Drain and cut them into rather thin wedges. Heat the oil in a pan, brown the garlic clove, then remove it and season the artichokes. Add a few whole basil leaves, a whole sprig of parsley, a pinch of salt, the well-drained and diced peeled tomatoes and keep over low heat. Boil the tagliatelle, drain them al dente and transfer them to the artichoke pan. Add, if necessary, a few tablespoons of the pasta cooking water. Season with a drizzle of oil poured in and the cheese. Remove the sprig of parsley, transfer onto a warm serving dish and serve. Accompanying wines: Friuli Aquileia Traminer Aromatico DOC, Genzano Bianco (also “Novello”) DOC, Vermentino Di Sardegna DOC.