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Globe Artichokes, Penne and saffron |
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Ingredients:
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| This is a Sophie Grigson recipe which uses medium sized globe artichokes. 1. Prepare the artichokes as for the hearts [see Globe Artichokes - How to Eat]. 2. Slice into 5 mm thick slices and keep in water with a squeeze of lemon juice till ready to use. 3. Boil a large pan of water and when it reaches a rolling boil tip in the penne, cook till tender. 4. Melt the buttter and oil in a frying pan, drain and dry the artichoke slices and add to the butter. Saute for about 5 mins until brown and tender. Add the cream, saffron, lemon zest and two thirds of the parsely. Season, stir and simer for about 2 mins until the sauce is slightly thickened. Remove from the heat, add the remaining lemon juice. Toss the sauce in the drained pasta and sprinkle with the remaining parsley. Sprinnkle with parmesan [optional] |
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