Spaghettini with creamy artichoke sauce

Tasty Spaghettini with creamy artichoke sauce Recipe

Spaghettini with creamy artichoke sauce
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 4 large globe artichokes

  • 1 lemon, juiced

  • 1/3 cup (80ml) extra virgin olive oil

  • 4 cloves garlic, finely chopped

  • 1/3 cup chopped fresh parsley

  • 1/2 cup (125ml) Massel chicken style liquid stock

  • 375g spaghettini

  • 1/2 cup (125ml) cream

  • Sea salt & freshly ground black pepper, to taste

  • 1/2 cup (40g) grated parmesan


  • Step 1

    Remove several layers of green outer leaves from artichokes until they are about half their original size. Trim tops and stems. Halve each lengthways and remove hairy choke from centre with a teaspoon. Cut each in half. Place them in a bowl of water with the lemon juice to prevent discolouration.

  • Step 2

    Heat oil in a large saucepan over medium heat. Add garlic and parsley and cook for 1-2 minutes. Add artichokes and stock. Cover with tight fitting lid and simmer for 15 minutes.

  • Step 3

    Meanwhile, cook pasta in a large pan of salted boiling water until tender. Drain well and keep warm.

  • Step 4

    Remove lid from artichokes and increase heat to high. Add cream, salt and pepper and simmer, uncovered, until reduced slightly. Stir through pasta and parmesan. Serve immediately.

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