INGREDIENTS
| 350 grams of Solina wheat fettuccine from Famiglia Salvatelli |
| 4 artichokes (medium size) |
| 150 gr of sweet gorgonzola |
| 30 gr of Parmesan cheese |
| 30 gr of clean walnuts |
| 1 spring onion |
| 1 sprig of parsley |
| 1 lemon |
| 2 tablespoons of olive oil |
PROCEDURE
Wear gloves and start cleaning the artichokes by eliminating the hardest outer leaves and the thorny tip. Keep the stems aside and you will remove the hardest parts with the help of a paring knife.
Cut the artichokes in half and remove the beard inside if there is one. Slice the artichokes and stems into thin slices and immediately put them to soak in a bowl with water in which you will first have squeezed the lemon to prevent them from blackening.
Take a large-bottomed pan, pour in a couple of tablespoons of olive oil and add the cleaned and sliced onion and the chopped parsley stalks and let them fry over low heat for a few moments. Add the artichokes together with a few tablespoons of acidulated water. Add salt and cook for 15-20 minutes, adding a little water if they get too dry.
Cook the pasta and take it out al dente to finish cooking in the saucepan with the artichokes. Stir the pasta with the artichokes by adding cooking water if necessary.
When cooked, remove the pasta from the heat, add the gorgonzola and parmesan and mix until a smooth cream is formed. (if you have chosen a more aged cheese, melt it in a saucepan with a little milk before adding it to the pasta)
Sprinkle everything with coarsely chopped walnuts and serve the pasta hot. Enjoy your meal!