Gluten-free pasta with artichokes, lemon and parsley

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Artichokes200 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Parmigiano Reggiano10 g
• Lemon juiceto taste
• Parsleyto taste
• Saltto taste

Contains: lactose,

In season: November – April

Method

1. Fill a bowl with cold water and the lemon juice. Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them, scoop out the choke and cut into thin wedges; drop them straight into the acidulated water so they don't blacken.
2. Heat the olive oil in a frying pan over medium heat with the crushed garlic clove for a minute, until it sizzles; add the drained artichokes, a pinch of salt and a small ladle of water.
3. Cover and cook over medium-low heat for 12 minutes, until the artichokes are tender to a fork; remove the garlic.
4. Meanwhile bring plenty of water to the boil for the pasta, salt it once it boils and add the gluten-free pasta; cook for the time on the packet, stirring often, until al dente.
5. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the artichokes for a minute, loosening if needed.
6. Turn off the heat and finish with chopped parsley and grated Parmigiano.