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4 artichokes
juice of one lemon
2 tablespoons olive oil
30 g butter
1 onion
1/8 l vegetable broth
freshly ground pepper
salt
400 g Fusilli (corkscrew pasta)
1/2 bunch basil leaves
50 g frehsly grated parmesan cheese
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Cut off outer leaves and slice thinly. Place artichoke in a bowl with water and lemon juice.
Heat oil and buter and sweat diced onions. Drain artichoke slices and braise, add vegetable broth, salt and pepper, cover and finish braising for about 10 minutes.
Bring ample water to a boil, add salt and cook pasta al dente.
Cut basil leaves in thin strips and add to the artichokes. Blend pasta and artichokes and stir in parmesan cheese.