Preparation | Cooking | Start to finish |
---|---|---|
29 min. | 23 min. | 52 min. |
1 | Prepare 6 purples globe artichokes. | ![]() |
2 | Pour 2 tablespoons olive oil into a frying pan on high heat. When really hot, add the artichokes and sauter briefly, just until they are lightly browned all over. | ![]() |
3 | Add 1 sprig thyme to the pan with 1 garlic clove and 1 shallot (peeled and chopped). | ![]() |
4 | Pour in 2 glasses dry white wine, salt and pepper, then turn down the heat and leave to cook... | ![]() |
5 | ...until the white wine has completely evaporated. Set aside. | ![]() |
6 | Cook 400 g pasta (penne). | ![]() |
7 | Mix the pasta and artichokes (remove the thyme and discard it), add a trickle of olive oil... | ![]() |
8 | ...and the grated 50 g Parmesan (Parmigiano Reggiano). Mix and serve piping hot. | ![]() |