Egg Fettuccine with artichokes

  • Difficulty


  • 380 g Fettuccine n°103 all’uovo
  • 8 artichokes
  • 1 lemon
  • 1 sprig Italian parsley
  • 1 clove garlic
  • 4 tbsp grated Parmesan cheese
  • salt and pepper
Fettuccine n°103 all’uovo


Clean the artichokes removing the stalk and the tougher pointy leaves, trim them and slice them into segments, then put them in a bowl with water and lemon juice, which prevents them from blackening.Once peeled and crushed place the garlic and some oil in a saucepan big enough to contain the pasta. When the garlic is golden, add the artichokes, drain them well first, stir well, season with a pinch of salt and pepper and simmer over a high heat; after 5 minutes lower the heat and simmer, covered, for 30 more minutes, adding a spoon of warm water from time to time.In the meanwhile cook the pasta in plenty of boiling salted water. Rinse the parsley, chop it and put it in the saucepan with the artichokes, before removing from the heat. Drain the pasta, toss it in the pan with sauce, sprinkle with pecorino, mixing well and serve.