Ingredients for 6 people:
- 500 gr Penne Rigate Pasta Forte
- 4 fresh artichokes
- 2 egg yolks
- the juice of 2 lemons
- 2 sprigs of fresh parsley
- flour, salt and pepper to taste
Clean the artichokes and slice them thinly. Flour them and fry them in hot oil.
Take a wok-type pan; when the Penne Pasta Forte are almost cooked, add them to the artichokes. Meanwhile, prepare the fricassee sauce by emulsifying the egg yolks with the juice of the 2 lemons. Pour it into the pan and let it cream briefly over low heat.
Before serving, sprinkle with chopped parsley, if desired.
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