Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Artichokes
Lemon sauce
Pasta
Serve
How it's done
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Artichokes
Break the stem at the base of the artichokes, snap off the bottom 3-4 rows of leaves from the head, trim the remaining leaf tips by half. Scoop out the fuzzy centre with a spoon. Cut the artichoke into six portions, add to boiling salted water immediately with the lemon juice, cook for approx. 3 mins. until just soft. Remove, drain, set aside.
Lemon sauce
Mix the cornflour with the reserved lemon juice and add to the egg with the oil. Mix the cream and water in a pan, bring to the boil. Remove the pan from the heat. Pour the egg mixture into the cream, stirring carefully, and bring to the boil briefly. Remove the pan from the heat. Season the sauce.
Pasta
Cook the pasta in boiling salted water until al dente, drain and keep warm.
Serve
Heat the oil in a non-stick frying pan. Stir-fry the reserved artichokes for 2 mins., season, serve on top of the tortellacci with the lemon sauce.
| Serve: | Garnish with micro greens. |
|---|---|
| Tip: | Instead of fresh artichokes, you could use 1 jar of pickled artichokes (e.g. Fine Food Cuori di Carciofini), drained. |
How-tos
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