Spaghetti with artichokes and tomato sauce

Ingredients for 4 servings:

• 500g spaghetti
• 10 artichokes
• 6 tomatoes
• 2 onions, diced
• 1 garlic clove(s), diced
• 1 carrot(s), diced
• 1 lemon(s), juice
• 80 g celery, diced
• ⅛ liter vegetable broth
• some olive oil
• salt and pepper
• Thyme, fresh

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and easy Mediterranean dish

Cut off the stems of the artichokes and pluck off the small leaves around the stems. Quarter the artichokes and remove all the small hairs with a spoon. Briefly place the artichokes in a bowl with half the lemon juice and water. Boil the artichoke quarters in water with salt and the remaining lemon juice for about 10-15 minutes. Puree the tomatoes. Sauté the onions and garlic in the oil, add the celery and carrots. Add the pureed tomatoes. Mix the vegetable stock with 1/8 L water and pour into the pan. Mix in the artichokes. Sprinkle with thyme leaves. Cook the spaghetti in salted water and drain. Serve with the sauce. Tip: You can also serve the sauce with gnocchi.