Ingredients for 4 people
360 gr of wholemeal spaghetti
3 artichokes
2 anchovies in oil
Dry white wine
Garlic
Parsley
pepper
salt
Half a lemon
Coarse salt for the pasta
Boil salted water on the stove to cook the spaghetti.
Clean and wash the artichokes, removing all the hard outer leaves, the tips and the inner heart (after cutting them into 4). Throw them in a bowl of water with lemon to prevent them from turning black and after 5 minutes drain them well and cut them into very thin slices lengthwise. Put two tablespoons of oil in a pan (large enough to then skip the spaghetti) together with two whole cloves of garlic and the anchovy fillets, sautee the latter being careful not to burn (never ) garlic which would become bitter and indigestible. Add the artichokes, toss and sprinkle with a splash of dry white wine. Add a ladle of pasta water and cook for 10 minutes. Drain the pasta al dente and finish cooking. In the pan with the artichokes, adding a little more cooking water to make everything creamier. Remove from the heat and serve after garnishing with a sprinkling of finely chopped parsley.
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