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Artichoke tagliatelle



Total: 30 min


10 min


20 min


2 servings
  • 120 g Tagliatelle
  • 4 Artichoke
  • 100 g Cherry tomatoes
  • 4 Anchovy
  • 20 g Parmesan cheese
  • 30 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 garlic clove


  • Remove the stems and the first leaves of the artichokes. Finely chop the tender part.
  • Heat a drizzle of olive oil in a frying pan and brown the artichokes. Set aside.
  • Peel and finely chop the garlic. Wash the anchovy to get rid of the salt. Add the garlic and the anchovy in the pan and soften them.
  • Put back the artichoke and add the whole tomatoes. Add salt, pepper, cover it and cook for 5 more minutes.
  • Cook the pasta al dente following the instruction on the package. Drain them and mix with the vegetables.
  • Serve the tagliatelle with artichoke and anchovy with a drizzle of olive oil and some grated parmesan.

Recipe tips

  • Fruits and vegetables: at least five a day. They are authentic allies for your health.