Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 300g. penne with 5 spiny artichokes 1 small bunch of parsley 1 clove garlic 2 packets of saffron 30g. 20g parmesan cheese. extra virgin olive oil 1 shallot 1 lemon 80ml. white wine salt pepper PROCEDURE -------------------------- Chop the artichokes, leaving the stem attached to the final 3cm.
With the help of a boxcutter, clean the outside of the stem, leaves removed two rounds, in each case the most 'hard. Cut in half 'the artichokes, remove the beard with a dig inside, then cut into pieces and put them in a bowl of water acidulated with lemon juice to prevent blackening. Chop the stems of the artichokes and boil for 10 minutes in a saucepan with salted water.
Peel shallots and chop the garlic to the end. Reheat in a pan the extra virgin olive oil, add chopped shallots and slices of artichoke, salt and blended immediately with white wine. Let the alcohol evaporate, cover and cook in 10 minutes. Whisk the stems of artichokes cooked with a ladle of hot water and saffron, then add the cream so 'obtained with artichokes.
Bring to a boil in a saucepan with plenty of hot water dissolved the second sachet of saffron. As soon as bubbles, throw the pasta and cook as directed on the package. While pasta is cooking, peeled and chopped parsley. Drain the pasta and toss into the pan with the sauce of artichokes with salt and pepper, sprinkle with chopped parsley and the Parmesan cheese and serve Surbiton. 
With the help of a boxcutter, clean the outside of the stem, leaves removed two rounds, in each case the most 'hard. Cut in half 'the artichokes, remove the beard with a dig inside, then cut into pieces and put them in a bowl of water acidulated with lemon juice to prevent blackening. Chop the stems of the artichokes and boil for 10 minutes in a saucepan with salted water.
Peel shallots and chop the garlic to the end. Reheat in a pan the extra virgin olive oil, add chopped shallots and slices of artichoke, salt and blended immediately with white wine. Let the alcohol evaporate, cover and cook in 10 minutes. Whisk the stems of artichokes cooked with a ladle of hot water and saffron, then add the cream so 'obtained with artichokes.
Bring to a boil in a saucepan with plenty of hot water dissolved the second sachet of saffron. As soon as bubbles, throw the pasta and cook as directed on the package. While pasta is cooking, peeled and chopped parsley. Drain the pasta and toss into the pan with the sauce of artichokes with salt and pepper, sprinkle with chopped parsley and the Parmesan cheese and serve Surbiton.
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