Tagliatelle with Truffle and Artichoke
Tagliatelle with Truffle and Artichoke



  • 4 artichoke hearts, sliced
  • 2 tbsp olive oil
  • 1 sliced garlic clove
  • 1 tbsp chopped parsley
  • 2 tbsp heavy cream
  • Salt and pepper
  • 250g fresh tagliatelle
  • 75g parmesan, grated
  • 50g black truffle
  • Heat the olive oil in a pan, and gently cook the artichoke hearts with the garlic for a couple of minutes. Add 4 tbsp of water, cover with a lids, and cook for 4 minutes more. Add the parsley, the cream, and plenty of salt and pepper.
  • Cook the tagliatelle in salted water for about 3 minutes, then transfer the pasta to your frying pan with the artichokes. Add a few tablespoons of pasta water, and half of the grated parmesan. Toss well, grate in a little truffle, and season a little more. Serve hot, with grated truffle and more parmesan on top. Yes!
15 mins
2 serving

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