Pasta and artichokes is a classic, a simple dish ,
quick to prepare, great to taste.
I cooked, taking care to make crispy artichokes
I prepared a sauce made of parsley and mint,
the bitter parsley combines wonderfully with the freshness of mint,
this sauce helps artichoke  to explode in all its taste.

Recommended wine:
Vermentino di Gallura
a wine agile, fresh,
fragrant and persistent.

And now … LIGHT THE FIRES!

INGREDIENTS:

-4 artichokes

-360g Rigatoni

-Oil Evo qb

-salt to taste

-Parsley 1 sprig

- Mint taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

   Clean the artichokes, cut into wedges
and put them in water and lemon juice for about 15 minutes,
This process is used to prevent the artichoke
in contact with the air will oxidize and become dark.
In a pan, place the oil,
a clove of garlic, as soon as it will
golden, place the artichokes and cook until they become crispy.
Meanwhile, prepare a sauce with parsley, olive oil and a few mint leaves,
blend everything.
Cook the pasta ,
drain and pass it in a pan with the artichokes for
a few minutes, adding a little sauce,
with the remaining make a bed in a  serving dish.

Et voilà…tasty!