Tagliatelle Ai Carciofi


8 artichokes
1 lemon
1 tablespoon finely chopped onion
8 tablespoons butter
Salt and pepper
1 pound tagliatelle (1/4 inch broad egg noodles)
1 cup freshly grated Parmigiano-Reggiano ®

How to make the TAGLIATELLE AI CARCIOFI – Tagliatelle with Artichokes:

Clean the artichokes leaving only the tender parts of the hearts, and cut into very thin slices. Squeeze the juice of a lemon over them.

Saute the onion with butter over medium heat until pale gold. Add the sliced artichokes and 1/4 cup water. Cook until the artichokes are tender. Taste and correct for salt and pepper.

Cook the pasta, drain, add the artichoke sauce and the Parmigiano-Reggiano. Toss very thoroughly and serve.

Serves 4-6





Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.