Fagottini with minced meat and artichokes

Name: Fagottini with minced meat and artichokes
Prep time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 tsp beef bouillon powder; 2 dl single cream for sauces; 50 g butter; 1 shallots; 1 garlic cloves; 6 medium artichokes; 300 g minced meat (beef); 1 tbsp olive oil; 2 rolls of pasta dough; ½ tsp salt; ¼ tsp pepper; 2 pinch nutmeg; salt and pepper to taste; 3 tbsp lemon juice; 4 sprig tarragon; a little sea salt; 1 dl white wine

main dish dinner

Total: 1 hr 20 min. | Active: 1 hr 20 min.

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Ingredients

for 4 people

To prepare
1	shallot
1	garlic clove

Filling
1 tbsp	olive oil
300 g	minced meat (beef)
½ tsp	salt
¼ tsp	pepper
2 dl	single cream for sauces
1 dl	white wine
1 tsp	beef bouillon powder
2 pinch	nutmeg
	salt and pepper to taste

To shape
2	rolls of pasta dough (each approx. 120 g)
a little	water

Artichokes
6	medium artichokes (approx. 800 g)

	salted water, boiling
3 tbsp	lemon juice

Fagottini
50 g	butter, soft
4 sprig	tarragon
a little	sea salt

How it's done

To prepare

Peel and finely chop the shallot and garlic.

Filling

Heat the oil in a frying pan. Add the meat, fry for approx. 4 mins., season. Reduce the heat, add the shallot and garlic, fry for approx. 2 mins. Pour in the single cream and wine, add the stock powder, bring to the boil while stirring. Reduce the heat, simmer for approx. 5 mins., stirring occasionally, leave to cool.

To shape

Unroll one piece of dough, halve it lengthways, then cut each half into 8 equal pieces. Place approximately ½ tbsp of filling in the centre of each piece of dough, brush the edges with a little water.

Fold the corners of the dough over the filling towards the centre, pressing the edges together firmly. Place the fagottini on a lightly floured tea towel. Make more fagottini using the remainder of the dough and filling.

Artichokes

Peel the stem of the artichokes just below the base of the head, remove the bottom 3–4 rows of leaves from each, then trim the remaining leaf tips by approx. ⅓, using a knife.

Add artichokes and lemon juice to the simmering salted water, weigh them down with a slightly smaller frying pan lid so that the artichokes are completely covered with liquid, and simmer for about 15 minutes until tender. Remove the artichokes with a slotted spoon, drain, allow to cool slightly.

Halve the artichokes lengthways. Remove the choke using a teaspoon, keep warm.

Fagottini

Melt the butter in a small pan, finely chop the tarragon, add it, and mix. Cook the fagottini in batches in the same just-simmering salted water for approx. 2 mins. Remove the fagottini with a slotted spoon and plate up with the artichokes. Drizzle tarragon butter over them, sprinkle with Fleur de Sel.

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