Tortellacci with artichokes and lemon

Tortellacci with artichokes and lemon

Total: 30 min. | Active: 30 min.
Nutritional value / person: 768 kcal
, Fat: 52 g
, Carbohydrate: 48 g
, Protein: 19 g

Ingredients

2 people

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

2 artichokes (each approx. 250 g)
1 organic lemon, use only the juice and set aside 3 tbsp
salted water, boiling

Lemon sauce

½ tbsp Maizena cornflour
2 tbsp olive oil
1 fresh egg
1 ¼ dl full cream
1 tbsp water
2 pinch salt
a little pepper

Pasta

250 g Fine Food Tortellacci con brasato di manzo al valpolicella
salted water, boiling

Serve

1 tbsp olive oil
¼ tsp salt
a little pepper
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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.

Good to know
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.

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