Summary

Ingredients

• 250 g ribbon noodles, wide (taliatelle, alternatively spahetti)
• 1 can artichoke hearts
• 100 ml white wine, drier
• 100 ml vegetable broth (delicacy broth)
• some olive oil
• Garlic, finely chopped
• salt and pepper
• 0.5 ½ bunch parsley, smooth, finely chopped
• Parmesan, fresher

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Instructions

1. It is best to put on the pasta water first and cook the tagliatelle in it until al dente.
2. In the meantime, drain the artichoke hearts and cut them into quarters (depending on how small you want them). Then sauté the artichokes briefly in a pan with a little olive oil. Pour in the white wine and bring to the boil briefly. Immediately add the vegetable stock and the finely chopped garlic. Season to taste with salt and pepper. Simmer everything for a few minutes and let it steep. But be careful that the artichokes don`t crumble too much and get too soft. Finally add the finely chopped parsley.
3. Now add the cooked pasta to the pan with the sauce and mix well together so that the pasta can absorb the liquid in the sauce.
4. Now distribute the pasta on the plates, sprinkle freshly grated Parmesan on top and serve.
5. Note: it`s important to use good quality artichoke hearts, I`ve tried the slightly cheaper ones but they were very woody. It`s not fun when eating. A clear difference was also noticed in the taste.