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The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 10 Juice of 1 lemon 8 small ar­ti­chokes 750g (1lb 10oz) tagli­atelle Ex­tra-vir­gin olive oil A bunch of spring onions, thinly sliced 8 bulbs of baby fen­nel, thickly sliced 4 gar­lic cloves, peeled and thinly sliced 200ml (7fl oz) white wine 300g (10½oz) fresh or frozen peas 100g (3½oz) fresh ri­cotta A hand­ful of fresh mint leaves To pre­pare the ar­ti­chokes, half-fill a large bowl with cold water and add the lemon juice. Trim the ar­ti­choke stalks 5cm (2in) from the base and re­move the tough outer leaves. Trim 3cm (1¼in) off the top of the leaves and re­move the hairy choke from the cen­tre. Cut the ar­ti­chokes length­ways into quar­ters and place in the lemon water. Mean­while, cook the pasta in a large pan of salted boil­ing water ac­cord­ing to the packet in­struc­tions. Drain, re­serv­ing a lit­tle of the cook­ing water.

Heat a driz­zle of olive oil in a large pan over medium heat. Re­move the ar­ti­chokes from the water and pat dry with a pa­per towel, then sauté for 5 min­utes. Add the spring onion, fen­nel and gar­lic to the pan, cover and cook un­til the veg are soft and slightly coloured. Add the wine, peas and a splash of water and sea­son, then sim­mer un­til the wine has re­duced a lit­tle and the veg is cooked. Add the pasta to the pan and toss gen­tly. Add a lit­tle of the re­served cook­ing water to loosen the pasta, if nec­es­sary. To serve, sprin­kle with crum­bled ri­cotta and torn mint leaves and driz­zle with olive oil.

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