Ingredients

2 tbsp olive oil

1 tbsp flour

1 tbsp lemon juice

1 shallot, finely chopped

2 garlic cloves, chopped

2 tbsp capers, rinsed

8 oz jar artichoke hearts, marinated in olive oil, drained

Zest of 1 lemon

2 or 3 sprigs of flat leaf parsley, finely chopped (optional)

½ cup white dry wine

¼ cup chicken stock

¼ cup heavy cream

16 oz package of tagliatelle pasta, 1 lb if you use fresh pasta

Preparation

  1. Heat the oil in a saucepan on medium heat. Add the shallot and garlic, sauté until they are translucent. Incorporate flour and stir constantly until it acquires pale yellow color.

  2. Add artichoke hearts and chicken stock lower the heat and let it simmer for 5 to 7 minutes, until liquid reduces to half. Stir occasionally.

  3. Add wine and let it simmer for another 3 to 5 minutes. Increase to medium heat; once alcohol has evaporated, pour in capers, lemon juice and zest. Mix them in.

  4. Stir in heavy cream. Add salt to taste.

  5. Cook the tagliatelle in a pan of boiling water according to the instructions on the packet or until is cooked, but still has ‘bite’. Drain thoroughly.

  6. Transfer the tagliatelle to a serving plate and pour over the Mediterranean Artichoke sauce. Toss to mix well and serve hot. Sprinkle with parsley, if desired.