iOS app Android app

Pan-Fried Artichokes, Fennel and Chorizo Tagliatelle


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Pan-Fried Artichokes, Fennel and Chorizo Tagliatelle

Pan-Fried Artichokes, Fennel and Chorizo Tagliatelle
Provided by:
total prep

Ingredients

Directions

  • Cook the artichokes in salted boiling water for 10 to 15 minutes, or until al dente. Drain and refresh in cold water then halve the artichokes lengthwise and leave in water with the lemon halves to retain their color.
  • Cook the tagliatelle until al dente.
  • Heat the olive oil in a frying pan, then fry the artichokes and fennel in separate batches, until a light golden brown. Remove from the pan, then fry the chorizo for about 20 seconds a side.
  • Add the pan-fried ingredients to the tagliatelle and toss together lightly. Scatter with the baby arugula and season to taste. Serve warm.

FOLLOW HUFFPOST TASTE

Filed by Kitchen Daily  |  Report Corrections