Pappardelle with artichokes and sage
Although I love the wide, fat ribbons of pappardelle, fettuccine will work just as well in this recipe.
- Trim off the artichokes' outer leaves, slice off the top third, peel the stems with a vegetable peeler, then cut the artichokes into quarters. Put the lemon juice into a bowl and toss the artichokes in it.
- Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente - about 8 minutes. Drain through a colander and toss the pasta with a tablespoon of oil. While the pasta is cooking, heat 2 tablespoons of olive oil in a frying pan and fry the artichokes until golden brown. Thinly slice the garlic and roughly chop the sage, then add to the artichokes. Gently cook the artichokes for 3-4 more minutes, then season with salt and pepper.
- Mix the artichokes through the pasta, then serve on hot plates with plenty of grated parmesan cheese over the top.