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Crunchy Artichoke Hearts with Spinach Tagliatelle — Meike Peters | eat in my kitchen
I had three artichokes left from Emma’s wonderful gift from Malta, where they are already in season. I kept them to cook a meal which I usually enjoy in late summer, artichoke fried with onion and garlic mixed with pasta. I remove their leaves and use just their heart and stem, cut into thin slices as …