- 600 grams Artichokes (from a jar)
- 3 Garlic cloves
- 400 grams Tagliatelle
- 100 grams whole almonds
- Olive oil
- 150 grams green Olives (pitted)
- freshly ground Pepper
- ½ organic Lemon (juiced)
- 2 tablespoons coarsely chopped Parsley
- 4 tablespoons freshly grated Parmesan
Drain the artichokes and cut into wedges. Peel the garlic and cut into small slices. Cook the pasta in boiling salted water until al dente.
Toast the almonds in a dry frying pan until fragrant, remove and set aside. Heat 2 tablespoons oil in a pan and sauté the garlic. Add the artichokes and olives and season with salt, pepper and lemon juice.
Drain the pasta and add to the pan. Stir in the almonds, parsley and Parmesan. Season to taste and serve immediately.