Elements
Do-it-yourself or bought noodles, 500g
For the sauce
Alcauciles, 6
Shallots, 3
Butter, 50 g
Olive oil, 2 tablespoons
White wine, a bit
Milk cream, 300 g
Salt and pepper to style
Chopped parsley, 2 tablespoons
Grated cheese, 200 g
Preparation
– Wash the artichokes and lower the underside finish, leaving it about 3 cm lengthy.
– Boil the artichokes in loads of salted water till they’re tender, the cooking time will depend upon the standard and dimension of the artichokes, typically half an hour is okay.
– Take away the outer leaves of the artichoke, rescue the higher cone of tender leaves, take away the pimples from the middle.
– Reduce the artichokes into cubes of 1 or two centimeters on either side.
– Peel and chop the shallots.
– In a frying pan, warmth the butter and oil, sauté the shallots for a second (with out them darkening).
– Add the artichokes, add the white wine and cook dinner till diminished.
– Add the cream and let it cook dinner for about ten minutes.
– Season the artichoke sauce with salt and pepper and add the chopped parsley.
– In a separate pot, boil the pasta, when it’s prepared, pressure and blend with the sauce.
– Serve with grated cheese.
