for 2 people

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

How it's done

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.

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