Tagliatelle with Artichokes | Fresh Summer Delight

Drain the artichoke hearts well and halve or quarter them depending on size. Peel and finely slice the garlic. Wash the parsley, shake dry, and finely chop it. Wash the organic lemon under hot water, finely grate the zest, and squeeze out the juice from one half.

Bring a large pot of plenty of water to a boil, salt generously, and cook the tagliatelle al dente according to package instructions. Before draining, reserve about 100 ml of the starchy pasta water and set aside.

While the pasta is cooking, heat 3 tbsp of olive oil in a wide pan. Add the sliced artichoke hearts and garlic and sauté gently over medium heat for about 3–4 minutes until the artichokes take on a little color and the garlic is fragrant.