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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 4 to 6
8 artichokes
1 lemon
1 tablespoon finely chopped onion
8 tablespoons butter
salt and pepper
1 pound tagliatelle (¼ inch broad egg noodles)
1 cup freshly grated Parmigiano-Reggiano cheese
Clean the artichokes leaving only the tender parts of the hearts, and cut into very thin slices. Squeeze the juice of a lemon over them. Sauté the onion with butter over medium heat until pale gold. Add the sliced artichokes and ¼ cup water. Cook until the artichokes are tender. Taste and correct for salt and pepper. Cook the pasta, drain, add the artichoke sauce and the Parmigiano-Reggiano. Toss very thoroughly and serve.