About 9000 steps to walk to the daily city food market and back to choose the best fresh vegetables and fruits as ingredients for delicious meals to make during the week. Indeed, there I found excellent artichokes, which I used in the dish I’m going to suggest for this first weekend of June.

If you love fresh home made pasta, enjoy preparing some pappardelle. As you can see from their golden color, I used only semolina flour and water to make them. No eggs are necessary to make good home made pappardelle. They cook very quick “al dente” and, what is more, they are lighter.

As for the artichokes, I removed the outermost petals, leaving the most tender central heart. Then, I carefully cut off the thorny ends, washed the artichokes quickly and chopped them thinely. I sautéed the artichokes with extra virgin olive oil and onion. I added a few drops of water to soften and then a little white wine that I let evaporate. A sprinkle of sea salt and black pepper. Then, I poured a couple of tablespoons of fresh milk cream in the sauce pan to mix the artichokes and the “al dente” pappardelle all together.

In the end, it turned out to be an inviting dish to serve to family and friends gathered around the table of conviviality.

Enjoy the weekend and “bon appetit”