Tagliatelle with artichokes and wild garlic

Today I continue to celebrate one of my favourite vegetables: artichokes!

I am Italian and I love pasta. I think that when the pasta is good like La Rosa brand for example that is artisanal and 100% natural, you just very little effort and ingredients to create a great tasting dish.

This recipe is super easy, gluten free and vegan.

Just some pieces of advice to succeed this recipe:

• make sure you buy “fresh” artichokes
• remover the outer leaves, peel and cut the artichokes in this slices. Marinate them in water with the juice of two lemons for about 20 minutes
• Afterwards wash them delicately under fresh water along with the wild garlic leaves

Take a large pan, add the olive oil, have the oil get a littler warm over low heat – please note that no matter the oil you use, it has not to smoke, otherwise it becomes toxic. Once it’s warm, turn up the heat, add the artichokes, a pinch of salt and stir them for a couple of minutes. Add the wild garlic leaves, stir for one more minute. Turn off the heat. Put it aside.

To cook gluten free pasta, you need a large pot with a lof of water. When the water is boiling, add the pasta and a pinch of salt. Turn the heat on medium and let it cook. Afterwards, when the pasta is ready, drain all the water, rince the pasta under cold water to remove the rice starch that came out after the cooking.

Put the pan back over high heat. Add the tagliatelle and stir all the ingredients together for a couple of minutes. Turn the heat off.

Serve the tagliatelle on a dish with some fresh flower of wild garlic.

Buon appetito!