Artichokes are a delicious treat, and are commonly available stored in jars, making a store-cupboard dish like this available all year round. This recipe is fairly simple, and is designed to focus on the ingredients. So if you can, use good quality pasta and olive oil. Wholewheat pasta provides almost twice as much fibre as white pasta, therefore helping you feel fuller for longer.
The hazelnuts are key to providing a variety of textures, and give the same 'nuttiness' as Parmesan. Nuts are a remarkable food group, as they provide a wealth of vitamins and minerals, such as copper and magnesium. They also provide monounsaturated fat, which despite the common association with 'fat', is good for you, as it stimulates metabolism, reduces heart cholesterol and reduces inflammation.
If you use fresh artichoke, their season is June to November. They can be grown in the UK, but since they are delicate to harvest, make sure you savour this ingredient and enjoy the leaves as well as the heart
50g blanches hazelnuts
180g good quality wholewheat pasta
2 artichoke hearts (or equivalent pre-cooked artichokes)
2 cloves garlic
2 tbsp extra virgin olive oil
Fresh chopped chili to taste
Handful fresh chopped parsley
Juice 1/2 lemon
1. Put the hazelnuts and water in a bowl and leave to soak for a few hours.
2. Begin the cook the pasta as per instructions on the pack.
3. Blend the hazelnuts and water to almost smooth, leaving it slightly crunchy.
3. Heat the oil in a non-stick pan. Finely slice the garlic and chop the artichoke into bite size pieces. Add both to the pan and cook for a few minutes.
4. Add the blended hazelnuts to the garlic and artichoke, and stir fry for a few minutes.
5. Once the pasta is cooked, drain and add to the artichoke pan with the chili, parsley, lemon juice and a good pinch of salt and pepper. Serve.