O rețetă italiană clasică și rafinată: paste tagliatelle al dente îmbrăcate într-o emulsie catifelată de lămâie, unt și parmezan, acompaniate de inimi rumenite de anghinare și verdeață proaspătă.
Preparation method
Preparing the ingredients and boiling the pasta
Drain the artichoke hearts well and cut them into quarters or bite-sized slices. Peel and thinly slice the garlic cloves. Wash the lemon, finely grate the yellow zest, and squeeze the juice.
Bring a large pot of generously salted water to a boil. When the water boils, add the tagliatelle pasta and cook according to package instructions until al dente (approx. 7-9 minutes). Reserve a cup of the pasta cooking water before draining.
Sautéing the artichoke and forming the silky emulsion
In a large, deep skillet, heat the extra virgin olive oil together with half of the butter over medium heat. Add the sliced garlic and sauté for 1 minute until fragrant, making sure it does not burn.
Chef's tip
For a perfectly creamy emulsion without heavy cream, the starch from the pasta water combined with cold butter and Parmesan is the secret of Italian cuisine.
If you are using artichokes marinated in oil, you can use 1-2 tablespoons of the flavorful oil from the jar for the initial sauté for an extra boost of intense flavor.
15 min
Under an hour
