Tortiglioni Pasta 12 oz
Tomatoes pulp 18 oz
Grated Parmesan cheese 4 oz
Olive oil 3 tbs
Butter 3 tbs
6 Artichoke hearts
3 Green onions
Dry white wine 1 glass
Garlic 1 clove
Salt, Pepper, Italian parsley to taste

1 Cut the artichoke hearts a la julienne ( in thin slices).

2 In a low and large pan, brown the garlic in oil and butter. Remove the garlic and place the thinly sliced green onions.

3 Add the artichokes. Season with salt and after a couple of minutes add a cup of dry white wine. Add the tomatoes pulp and a ladle of water. Boil on a medium fire for about twenty minutes. Season with some more salt and pepper.

4 Cook the pasta in plenty of salted water, drain them and pour them in the sauce. Sauté the pasta adding a little butter and two tablespoons of cooking water. Sprinkle of grated Parmesan cheese and Italian parsley. Serve.


To avoid having the artichokes turn black after they have been cut, soak them in water and lemon.
The inside of the artichoke is the part with the softer and tastier meat, therefore is called the “head” or more commonly the “heart