Fettuccine with Artichokes and Capers

Remove the tough outer leaves of the artichoke, and remove the sharp tips with scissors. Quarter lengthwise and cook for 12-15 minutes in boiling salted water, until tender. Remove and let drain.

Cook the pasta in boiling salted water until al dente. Peel and halve the onions, then julienne. Rinse and halve the chili. Remove the seeds and finely dice. Drain the tomatoes, and finely chop. Sauté the tomatoes with the chili and onion in the oil for 1-2 minutes. Deglaze with the wine, and add the capers and thyme. Simmer for 2-3 minutes then add the artichokes and al dente pasta. If the mixture is too dry, add a little of the pasta cooking liquid. Season to taste with salt and pepper.