Tortiglioni Con Carciofo

• 350 g tortiglioni
• 4 fresh artichokes (see instructions on preparing them if need be)
• 14 cup unsalted butter
• 12 cup dry white wine
• 1 bouillon cube
• 2 garlic cloves
• 12 lemon, juice of
• 14 cup extra virgin olive oil
• 1 tablespoon minced parsley
• salt & pepper
• grated parmigiano

1. Set pasta water to boil.
2. Clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening.
3. Heat the oil and butter, saute the garlic for a few minutes, and then drain the artichokes and add them.
4. Cook for a few minutes, stirring, add the wine and the bullion cube, cover, and simmer for about a half hour, adding more liquid if the sauce appears to be drying out.
5. Cook the pasta, season it with the sauce, and serve.

tortiglioni, artichokes, unsalted butter, white wine, bouillon cube, garlic, lemon, extra virgin olive oil, parsley, salt, parmigiano

Taken from www.food.com/recipe/tortiglioni-con-carciofo-475140 (may not work)