Artichoke pasta
Ingredients
Instructions
- 4 fresh or frozen artichoke hearts
- 2 shallots
- 500 g fusilli
- 100 g of parmesan
- 10 cl whipping cream
- 1 tbsp. tablespoon oil olive oil
- Espelette pepper
- 1 organic lemon
- salt pepper
- Steam the artichoke bottoms for 10 minutes. Cut them into small dice.
- Peel and fry the shallots in oil with the artichokes. Brown them. Add the cream, salt and pepper. Book.
- Cook the fusilli in plenty of salted water according to the packet instructions. Drain them and return them to the cooking pot.
- Add the artichokes. Heat for 2 mins.
- Serve immediately sprinkled with parmesan shavings, grated lemon zest and sprinkled with Espelette pepper.
Artichoke pasta
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