Tagliatelle con i carciofi
(Tagliatelle with artichokes)

For the noodles I use packaged Egg Noodles.

For the Sauce:
8 small artichokes ( or 2 16 oz cans of quartered artichoke hearts)
8 tbsp extra - virgin olive oil
2 large leek
a little bunch of flat leaf parsley finely chopped
3 cloves of garlic chopped
salt
grated Parmesan cheese

(If working with fresh artichokes) Add lemon juice to a bowl of cold water. Working with an articholke at a time, pull off the outer leaves until you reach the pale, tender inner leaves. Using a knife cut off the tough green tops of the leaves until only the tender edible portion remains. Trim the stem to 2.5cm or 1 inch and pare away the tough outer layer. Cut each artichoke heart into 6-8 wedges and place in the bowl of lemon water until ready to use. (If you are using the canned quartered hearts just cut them in half)

Finely chop the leek and cook in a saucepan with the oil till tender: about 30 minutes over low heat(2-3), with the lid on and adding warm water if necessary. Then add the garlic and continue cooking until leek is golden brown. Add the artichokes stir well and keep cooking till the artichokes are tender too (about another 15 minutes).

While the artichokes are cooking boil the pasta about 6-8 minutes, drain and then add it to the pan with the leek and artichoke mixture. add the parmesan cheese (I recommend about a 1/2 cup). Stir and turn off the heat.

This is one of the many recipes we learned to make while staying at the Villa Il Paridisino from Constanza. There we made fresh Tagliatelle and used only fresh ingredients, its a lot more work but if your serving company take the time.

Makes 4-6 servings.