Fusilli pasta with artichokes
Instructions
Slice the artichokes thin and leave them in water with lemon juice for a few minutes.
Fry chopped onion and garlic in oil; combine drained artichokes, add salt and cook for 10 minutes.
Deglaze with wine, evaporate, then add the tomatoes and cook another 15 minutes.
Combine chopped parsley and cook another 5 minutes.
Boil the fusilli pasta al dente, drain and toss with the sauce.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 1/2 onion
- 3 whole artichokes
- 4 tablespoons of olive oil
- Garlic
- 200 g of tomato paste
- 4 tablespoons of dry white wine
- Parsley
- Lemon
- Salt