pulite i carciofi: togliete le foglie esterne, tagliateli in quattro, eliminate le punte e la barba interna e metteteli in acqua fredda con l’aggiunta di mezzo limone spremuto (mi raccomando! Tenete solo i cuori dei carciofi … è sempre un peccato buttare via e con i carciofi la parte da scartare è veramente tanta, ma non c’è niente di peggio che ritrovarsi con un boccone non masticabile!!!)
asciugateli e tagliateli a fettine sottili
tagliate finemente anche il porro e fatelo appassire in abbondante olio (i carciofi ne assorbono molto) , quindi aggiungete i carciofi
salate verso fine cottura
fate cuocere i tagliolini in acqua bollente salata
aggiungete al sugo un po’ di acqua di cottura
scolate la pasta e fatela insaporire bene saltandola nella padella con i carciofi
servite e completate con parmigiano grattugiato o a scaglie e poco pepe
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