Tagliatelle ai Carciofi (Tagliatelle with Artichokes)

8 artichokes
1 lemon
1 tablespoon finely chopped onion
8 tablespoons butter
salt and pepper
1 pound tagliatelle (1/4 inch broad egg noodles)
1 cup freshly grated Parmigiano-Reggiano cheese

Clean the artichokes leaving only the tender parts of the hearts, and cut
into very thin slices. Squeeze the juice of a lemon over them. Saute the
onion with butter over medium heat until pale gold. Add the sliced
artichokes and 1/4 cup water. Cook until the artichokes are tender. Taste
and correct for salt and pepper. Cook the pasta, drain, add the artichoke
sauce and the Parmigiano-Reggiano. Toss very thoroughly and serve. Serves
4-6.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/