Pasta with artichokes, anchovies and capers

1. 1

   Bring a large saucepan of salted water to the boil and cook the pasta until al dente - check the packet instructions for the cooking time.

2. 2

   Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use.

3. 3

   Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2-3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper.

   6 min

4. 4

   Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley.

5. 5

   Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.