Tagliatelle with spring artichokes and mint
The first few weeks of the season also produce tender artichokes without spine-laden hearts. When the small, light-green globes start appearing in the shops, they are so crisp and sweet they can be eaten raw. It is sufficient merely to trim off some of the outer leaves, slice and dress them with the very best oil and vinegar, salt and pepper.
Photo: Natalie Boog
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- 20 spring artichokes
- 3 tbsp of extra virgin olive oil
- 1 red onion
- 2 heads of fresh spring garlic (or 3 ordinary cloves)
- 1/2 cup of dry white wine
- salt and pepper
- 500g of tagliatelle (or other wide ribbon pasta)
- 1 good handful of chopped fresh mint
- extra virgin olive oil
- grated parmesan
For 4 people, prepare 20 spring artichokes, each about the size of a golf ball or slightly larger (see the recipe Preparing spring artichokes on cuisine.com.au).
Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
Heat 3 tablespoons of extra virgin olive oil in a pan and add a finely chopped red onion, 2 minced heads of fresh spring garlic (or 3 ordinary cloves) and the artichoke slices. Fry on moderate heat for a minute. Add 1/2 cup of dry white wine and simmer until most of the wine has evaporated. Turn off the heat and season with salt and pepper.
Meanwhile, cook 500g of tagliatelle (or other wide ribbon pasta) in plenty of salted boiling water. Drain and add to the pan along with a good handful of chopped fresh mint and a good drizzle of raw extra virgin olive oil.
Toss well and serve with grated parmesan.