Tagliatelle with Baby Artichokesserves 2 as a first plate20 baby artichokes, cleaned, the large

Tagliatelle with Baby Artichokesserves 2 as a first plate20 baby artichokes, cleaned, the larger ones halved120 g dried tagliatelle1 ½ lemons + more for cleaning3 anchovies in oil, drained1 T of the anchovy oil1 small dried peperoncino/a pinch of dried red pepper flakes1 T unsalted butter1 small garlic clove, grated/pressed2 T créme fraîcheextra virgin olive oil for servingsalt1. Bring a large pot of water to the boil, add salt + squeeze in the juice of 1 lemon. Add artichokes and boil until fork tender, 5-7 minutes.2. Drain artichokes, reserving water. Bring the water back up to the boil, add salt if necessary, then add the pasta. Cook two minutes less than package instructions.3. While the pasta cooks, In a large saucepan add the anchovies, anchovy oil, and peperoncino. Cook on a medium heat until anchovies have melted, then add the butter, garlic and finally the artichokes. When the pasta is a little more al dente than you’d like, add it to the saucepan with a ladle of the pasta water and the juice of half a lemon. Turn the flame to high, and mix until the sauce has thickened. 4. Turn off the heat and stir in the créme fraîche. Taste for salt, add if necessary. Serve immediately with a drizzle of your finest extra virgin olive oil.  -- source link

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