Tagliatelle with artichokes (Tagliatelle al carciofi) from Truly Italian: Quick and Simple Vegetarian Cooking (page 19) by Ursula Ferrigno

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Notes about this recipe

  • Yildiz100 on October 21, 2018

    Just ok. Needed a lot of parm and salt to balance out the lemon. A bit watery- too much stock. The mint became unpleasantly brown with the long cooking. The flavor would probably permeate just as well if the mint were added later, so I would do that if I made this again. However, I will make other artichoke cream sauces first before ever repeating this.

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