Baked Tripoline with artichokes

  • Difficulty


  • 320 g0SW0211
  • 1 lemon juice
  • 150 g grated Emmenthal cheese
  • 1 shallot
  • 20 g Butter
  • 1 small bunch Italian parsley
  • 4 artichokes
  • salt and pepper
Tripoline n° 211


Clean the artichokes, removing the stalks, the tougher leaves and pointy tops.Sslice them in half, remove any prickly chokes, slice them into segments and soak them in a bowl with a squeeze of lemon juice.Rinse, dry and chop the parsley; peel, rinse and finely chop the shallot.Then heat some oil in a saucepan add the shallot and fry until soft but not golden; add the segments of the drained and dried artichokes and brown lightly.Season with a pinch of salt and pepper and simmer, covered, for 7-8 minutes, stirring from time to time with a wooden spoon.At last sprinkle them with the chopped parsley. Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and mix it with 2/3 of the artichoke sauce, with half of the grated Emmental and stir delicately.Butter grease a pyrex, pour half of the pasta, place the leftover artichokes, sprinkle with grated Emmental and finish with the pasta.Add the leftover grated Emmental, put the pyrex in a preheated oven at 200 °C for about 10 minutes serve the pasta au gratin and warm.