* Photos are indicative.
Step by Step Instructions
- Step 1: Place the striftaria pasta in a saucepan in fast-boiling salted water and cook for 10 minutes. Strain the pasta and add a little olive oil so that they don't stick together.
- Step 2: Remove the hard outer leaves from the artichokes and boil them in salted water until tender.
- Step 3: Gently mash the artichokes with a fork and sauté them in a frying pan with the finely chopped onion and leek until lightly golden.
- Step 4: Pour in the white wine, wait 1-2 minutes for the alcohol to evaporate, add the pasta in the frying pan and mix with the sauce.
- Step 5: Serve in a wide platter and sprinkle with the finely chopped dill.
Ingredient List
- 4 large artichokes
- 500g tri-colour striftaria pasta
- 1 onion - finely chopped
- 1 leek - sliced
- ½ bunch dill - finely chopped
- 200ml white wine
- extra virgin, orgranic olive oil
- salt
- ground black pepper