Pasta with artichokes

Ingredients for 2 servings:

• 250 g ribbon pasta, wide (tagliatelle, alternatively spaghetti)
• 1 can artichoke hearts
• 100 ml white wine, dry
• 100 ml vegetable broth (delicatessen broth)
• some olive oil
• n. B. Garlic, finely chopped
• salt and pepper
• ½ bunch parsley, flat, finely chopped
• e.g. Parmesan, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian, low fat, quick preparation

It’s best to first boil the pasta water and cook the tagliatelle until al dente. In the meantime, drain the artichoke hearts and cut them into quarters (depending on how small you want them). Then briefly sauté the artichokes in a pan with a little olive oil. Pour in the white wine and bring to a boil. Immediately add the vegetable stock and the finely chopped garlic. Season with salt and pepper. Simmer for a few minutes to allow the artichokes to infuse. Be careful not to overcook or overcook the artichokes. Finally, stir in the finely chopped parsley. Add the cooked pasta to the pan with the sauce and mix well so the pasta can absorb the liquid. Divide the pasta among the plates, sprinkle with freshly grated Parmesan cheese, and serve. Note: It’s important to use high-quality artichoke hearts; I once tried the cheaper ones, but they were very woody. This isn’t fun to eat. There was also a noticeable difference in the taste.