I had to use some leftover pasta with artichokes and came up with this tasty dish. If you have a cast iron pan, it is ideal, but if you don't, transfer everything to a baking dish.
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200g artichoke hearts, fresh or frozen, sliced
1 clove garlic
3 tablespoons extra virgin olive oil
200ml white wine
200ml vegetable stock
salt and pepper, to taste
a few fresh mint leaves, minced
200g tagliatelle pasta
1 tablespoon single cream or mascarpone cheese
2 tablespoons grated Parmesan cheese
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat your oven to 200 C / Gas 6.
Heat 2 tablespoons oil over medium heat in a cast iron pan or a regular pan and fry the garlic until pale golden. Add the artichoke hearts, stir to coat with oil and fry for a few minutes. Turn up the heat, pour in the wine and cook until the alcohol evaporates. Turn down to medium-low heat and cook until the artichokes are soft, about 20 minutes. Add a ladle of vegetable stock if dry. Season with salt, pepper and add fresh mint. Remove from heat and set to one side.
Cook the tagliatelle in abundant salted water and drain after half the cooking time suggested on the package. Transfer to a bowl and add the cream and the artichokes. Toss well.
Heat the remaining tablespoon oil in the pan and add the tagliatelle mixture. Spread evenly and fry for 5 to 7 minutes or until crunchy on the bottom.
In a bowl vigorously beat the eggs with Parmesan cheese, salt and pepper. Add to the pan with the pasta and mix well to spread evenly.
When the eggs start to set, transfer the pan to the oven (or tip everything into a baking dish) and bake for about 20 minutes. At the end transfer the pan/dish to the top rack of your oven, turn on the grill and grill until golden, about 5 minutes.
Remove from the oven and serve right away, or cool completely, refrigerate and then reheat for 10 minutes.