Ingredients • juice of 1/2 lemon, strained • 4 globe artichokes • 4 tablespoons olive oil • 1 garlic clove, chopped • 1 tablespoon chopped fresh flat-leaf parsley • 3 cups penne rigate • salt and pepper
Directions Half-fill a bowl with water and stir in the lemon juice.
Working on one artichoke at a time, break off the stem, remove the coarse, outer leaves and choke, if necessary.
Cut into fourths, then slice thinly and drop into the acidulated water to prevent discoloration.
Heat the oil in a pan, add the garlic and parsley and cook over low heat for 2 minutes.
Drain the artichokes, add to the pan and mix well.
Cover and cook over low heat for a few minutes, then add 2-3 tablespoons water, season with salt and recover the pan so that the artichokes cook in their own steam.
Meanwhile, cook the penne in a large pan of salted, boiling water until al dente, then drain and tip into a serving dish.
Pour the artichoke sauce, which should not be too runny, over the pasta, season with pepper and serve.
