(Thin noodles with artichokes and ricotta cheese - Our recipe)

6 - 8 fresh artichokes
Bunch of parsley
1 leek
10 tablespoons extra virgin olive oil
250 g (8 1/2 oz) "ricotta" cheese
300g (10 1/2 oz) dried thin noodles (tagliatelle)
Salt

Time:
preparation: 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare artichokes. You can also make this step the day before. Snap off the stalk close to the base, pulling out any fibbers which would extend into the bottom. Cut off the pointed top and, using kitchen scissors, trim the leaves to remove spines and any brown edges. Separate the leaves and run under cold water. The artichokes are ready to be cooked. Cut them into very thin slices. Peel and slice diagonally the leek. Put the artichokes, the leek, the parsley (finely chopped) and the oil in a saucepan. Add half a glass of water, season to taste with salt and simmer for 20 - 25 minutes.
Boil the thin noodles using plenty of salted water. While the pasta is boiling, take a couple of spoons of boiling water and melt the ricotta cheese in a large bowl. Drain the thin noodles very well, dress with the artichokes sauce and add them to the ricotta cheese in the bowl; stir gently and serve at once.