Ingredients for 4 people:
- 250 g di Pennette della Domenica Filotea
- 10 stalks of artichoke
- 2 shallots
- 20 strands of saffron or 1 sachet
- 3 tablespoons extra virgin olive oil
- 4 tablespoons grated Parmesan
- salt to taste
- pepper to taste
- 1 lemon
- a little chopped parsley
Put the saffron in a bowl full of hot water for about half an hour.
Peel the stems of the artichokes, taking only the tender part, then cut them into cubes and put them in a bowl full of water acidulated with lemon juice.
Meanwhile, put in a large skillet chopped shallots with oil. Make simmer a few minutes, then add the artichoke stems rinsed with running water and well dried. Saute for a few minutes, then add the water used to prepare the saffron.
Cook for about 10 minutes or until the diced stalk artichoke become tender, adding a little hot water if the sauce is too dry.
Cook the Pennette della Domenica Filotea in plenty of salted boiling water for 6 minutes, drain the egg pasta and toss it in the pan with the sauce for one minute, stirring well. Serve immediately adding a sprinkle of grated Parmesan cheese, chopped parsley and enjoy