Scialatielli Mint and lemon artichokes

Clean and rinse the artichokes, cut each artichoke lengthwise into 6 parts at least. Blow up 2 tablespoons oil, add half a glass of wine, finish cooking with half a glass of water. Boil the water for the scialatielli.

In a mortar (avoid minipimer or similar) include: 2 teaspoons coarse salt, 1 tablespoon of oil, half a medium lemon peel/small (chopped small), a dozen mint leaves. Make a pesto with the ingredients.

Cook scialatielli, drain them and blow them up with artichokes. Turn off the heat, add the pesto made with mortar and keep jumping all without flame.