Trulli with carciofi in salsa di Timo with white wine

Ingredients for 4 servings:

• 250 g onion(s)
• 2 cloves garlic
• 4 tbsp olive oil
• 450 g pasta (trulli)
• 200 ml white wine
• 2 sprigs of thyme
• 1 jar artichoke hearts in brine, 240 g drained weight
• some sea salt and pepper, black from the mill
• 1 pinch(s) of cane sugar
• 3 tsp lemon juice
• 100 g provolone

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Pasta in artichoke and white wine sauce

Peel the onions and garlic cloves. Finely dice the onions. Heat the olive oil in a saucepan and sauté the diced onions over low heat for about 10 minutes. Then add the garlic and sauté for about 1-2 minutes. Cook the trulli in plenty of boiling, lightly salted water until al dente. Pour the white wine into the onions and simmer over medium heat for about 3-5 minutes, until the white wine reduces by about half. Rinse the thyme, shake dry, and roughly chop the leaves. Add to the white wine sauce, cover, and let stand briefly. Drain the artichoke hearts, let them drain, halve, and cut into 1 cm thick wedges. Add to the white wine and thyme sauce and warm through. Season to taste with a little sea salt, a few grinds of freshly ground black pepper, cane sugar, and lemon juice. Drain the trulli, let them drain, toss well with the sauce, and serve on plates. Grate the provolone over it.