Ingredients (for 2 people):
Clean the artichokes, starting by pulling off the outermost leaves and cutting off the top. Cut off the artichokes hearts into wedges, then let them rest for 15 minutes in a steel bowl with water and lemon juice.
Sauté the garlic clove in a pan with the oil.
Add the artichokes, let them brown, season them with salt and cook them with semi-open lid. In another pan sauté the other half of the garlic clove with the spring onion, previously minced.
Add the fresh salmon cooking it on both the sides simmering with white wine until reduced. Remove the fishbone from the salmon, and cut it in pieces. Add the artichokes to the salmon mixing them.
In the meantime, bring to boil the water in a pot and cook the pasta rigatoni “al dente”. Add the cooked pasta rigatoni to the artichokes with the salmon, stir fry them for a few seconds over an open flame.
Serve with pepper and minced parsley. Season to taste with lemon juice and/or grated lemon peel.
Thanks Tiziana (@caprilove.tiziana) for this recipe.