- Course: Appetizer, Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Moderate
- Favorited: 32 Times
As simple and delicious as can be. If at all possible, use the Cipriani brand of pappardelle, which is packaged in a swish-looking, dark blue box and available online.
- 8 small artichokes
- Juice of 1 small lemon
- 2 to 3 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and thinly sliced
- 6 or 7 sage leaves, roughly chopped
- Freshly ground pepper
- 5 ounces pappardelle
- Freshly grated Parmesan cheese
Trim the outer leaves from the artichokes, slice off their tops, and then slice thinly, discarding any choke. Immediately toss with the lemon juice.
In a nonstick skillet, heat 2 tablespoons of the olive oil and gently fry the sliced artichokes until beginning to take on a pale golden color. Add the garlic and sage and cook for a few more minutes until the garlic is lightly colored too. Season well and keep warm.
Cook the pappardelle in a large pan of lightly salted boiling water until al dente. Place a serving bowl in the sink and suspend a colander over it. Tip the pasta into the colander to drain; the boiling water will warm the bowl. Lift the colander, discard the water, and tip the pasta into the bowl.
Toss the pasta with a little more olive oil. Add the artichokes and mix together. Serve on hot plates and hand around some Parmesan at table.
© 2009 Simon Hopkinson
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving, 2 tablespoons of olive oil, but does not include Parmesan cheese.
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