INGREDIENTS

• 300 g durum penne rigate
• 6 artichokes
• 20 g peas
• 1 onion
• 1 dl white wine
• 1 tablespoon chopped parsley
• 1 garlic clove
• 3 tablespoons oil
• 1 lemon
• Salt and pepper to taste

PREPARATION

Cook the pasta. Prepare the artichokes by cutting off the base, removing the outer leaves, and soaking them in cold water with lemon. Sauté the garlic and onion, then add the artichokes sliced into thin pieces and cook until golden. Pour in the white wine, add the peas, salt, and pepper, and continue to simmer gently, stirring occasionally. When the wine evaporates, add a little water as needed to maintain the sauce’s consistency. Mix with the pasta and sprinkle with finely chopped parsley.

Enjoy your meal!