"When I was growing up in a small town in Italy in the 70s you could not find frozen artichokes. I can't begin to tell you how much I hated to clean the fresh artichokes. But that was my job and I sure enjoyed eating the pasta!"
- Paola
If using frozen artichoke hearts, defrost them and squeeze the extra water out. If using fresh artichokes, remove all the outside leaves, cut the center in half and clean it. Remove the hairs in the middle and cut off the thorns on the top of the leaves.
Boil the artichokes in some water and salt until tender.
Drain and squeeze the water out.
Cut the artichokes in small pieces
Sauté chopped garlic in olive oil and add the artichoke hearts, salt and pepper Don't allow the artichokes to get too crispy
Pour the white wine and let it evaporate completely (until you cant smell the wine anymore)
Add chopped parsley
If the artichokes are still too hard, you can add some water or broth.
Add the cream and let it simmer for 5 minutes
Servings 4