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Tagliatelle with Baby Artichokes

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Tagliatelle with Baby Artichokes
664
calories
Calories
0
Print
moderate
Difficulty
45 min.
Preparation
Nutritions
1 serving contains
Fat21.1 g
Saturated Fat Acids0 g
Protein30.2 g
Roughage0 g
Sugar added0 g
Calorie664
Carbohydrates/g67
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
12
2
spring Garlic
2
2 tablespoons
1
fresh Rosemary
freshly ground black pepper
1 teaspoon
500 grams
250 grams
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Preparation

Preparation steps

Step 1/2

To prepare the artichokes: Remove the green outer leaves from the baby artichokes. Trim off the tops then carefully use a sharp knife to peel the stems and lower part of the hearts. Cut in half and scrape the choke out with a spoon. Rinse the garlic and peel. Peel the shallots and chop. Heat the oil in a large saucepan and sweat the shallots until soft. Deglaze with wine then add the garlic, artichokes, bay leaf, rosemary and sugar and season with salt and pepper. Reduce the heat and simmer for about 30 minutes.

Step 2/2

Meanwhile, cook the pasta in boiling salted water until al dente. Drain and toss with the artichokes. Arrange on serving plates. Halve the garlic bulbs and serve with the pasta. Crumble the cheese over the pasta to serve. 

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