for 4 person

Saffron sauce

2 tbsp	butter
2 tbsp	white flour
4 dl	milk
1 dl	vegetable bouillon
2 sachet	saffron (each approx. 125 mg)
¼ tsp	salt
a little	pepper
40 g	grated Parmesan

Tagliatelle

6	artichokes
600 g	fresh pasta (e.g. Tagliatelle)
	salted water, boiling
1 dl	cream
½ bunch	flat-leaf parsley, finely chopped

How it's done

Saffron sauce

Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk and stock all at once, bring to the boil while stirring, reduce the heat. Stir in the saffron, season, simmer over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the parmesan, set aside the sauce.

Tagliatelle

Remove the bottom 3-4 rows of leaves from the artichokes and trim the remaining tips by approx. half, remove the fuzzy centres, cut into six pieces. Cook the artichokes in boiling salted water for approx. 2 mins., add the tagliatelle and cook for approx. 2 mins., drain and set aside approx. 100 ml of the cooking water. Place the tagliatelle, artichokes and reserved cooking water in the same pan, add the cream along with the sauce, mix well. Sprinkle with parsley.

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