Ingredients

- 200g of tagliatelle pasta (or 160g of regular pasta)

Look the recipe to make it at home!

- 10 mini artichokes (or 3 normal artichokes)

- 200ml of whipping cream

- parmesan cheese, gratered

- half an onion

- half a glass of white wine

- 1 cup of broth

- italian parsley

- half a lemon

Clean the artichokes: wash them and take out the hard external leaves. Have the mini artichokes will help you in this phase, they are tender so you don't need to waste a lot of leaves. Cut the artichokews in quarters and then in thin slices.

While you are cleaning and cutting all the artichokes you can sqeeze a lemon over them so they won't turn black. Chop the italian parsley.

Dice the onion and sweat it in a pan with 2 tblspoons of olive oil at medium heat. Add the artichokes and the parsley and stir.

Turn the heat high and add half a glass of white wine. Let it evaporate. Add the broth.

Cover the pan, turn the heat medium low and cook for 20 min or until the artichokes are soft. Then take half of the artichokes and place them on a cutting board.

Dice them with a knife and reput them in the pan. Add whipping cream and stir.

If you want a more creamy sauce you can use a food processor to mash half of the artichokes with a little bit of whipping cream, instead of cutting them on the board. Then put everything in the pot.

Cook the tagliatelle. Boil a pot of water and add salt.

Cook the tagliatelle. Usually tagliatelle is an egg pasta, so look carefully the time of cooking on your package, usually they cook really fast (about 4/5 minutes). Strain them.

Put them in the pan with the artichoke sauce and mix. Add parmesan cheese and mix again.

Serve warm sprinkling parmesan on top.