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Linguine with artichokes, parsley and parmesan (V)


Preserved artichokes are so wonderfully luxurious and easy to use. I normally buy mine in jars, but the ones you buy loose from Italian delis by weight are even better. You can, of course, buy fresh artichokes and cook them yourself instead.


Serves 2 as a light dinner


200g thin, flat pasta (such as linguine, bavette)
1 jar artichoke hearts in oil
100g fresh parmesan
a large bunch of flat-leaf parsley
olive oil
juice of half a lemon and a little zest

Put a large pot of salted water on to boil. Whilst it's heating up, strip the leaves off the parsley and chop roughly. Grate the parmesan. Drain the oil off the artichoke hearts and quarter them, if they are not already quartered. I usually do all of that on one big chopping board.

Cook the pasta accordingly to packet instructions, until al dente. Drain the pasta, put it back into the cooking pot and tip in the lemon juice, zest, parsley, parmesan and artichokes. Add a few glugs of good olive oil, toss, and serve.

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