Jul 012010
 

Serves 4

Ingredients

3 globe artichokes
1 large red onion, sliced finely
150g pancetta (or bacon), sliced and cut into strips
3 teaspoons olive oil
1 teaspoon butter
250ml cream
2 cups chicken stock
500g tagliatelle
grated parmesan to serve

Method

Cut tops off artichokes and discard outer leaves, until you come to the tender yellow part. Halve the artichoke and remove the fibrous choke. Slice the artichoke into 1cm long pieces.

Heat the olive oil and butter in a large frypan and sautee the onions for 2-3 minutes. Add the pancetta or bacon and cook another 3 minutes until crispy. Then add the sliced artichokes and continue to cook for 3-4 minutes.

Boil the stock and add to the frypan. Simmer until the artichokes are tender (about 10-15 minutes).

Add the cream and season with a little salt and pepper. Do not boil the cream but gently heat through. Take off the heat.

In the meantime bring a large pot of water up to boiling point and add a tablespoon of salt, then add your pasta and cook until al-dente.

Drain the pasta and add to the sauce ensuring it is well combined.

Serve with plenty of grated parmesan on top.

Author

Adapted from a dish from Teresa of Mangia Mangia, Preston

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