• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound tagliatelle (or spaghetti)
  • 46 small to medium artichokes
  • 1 small onion, finely chopped
  • 1/4 cup olive oil
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano-Reggiano cheese (grated)

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  1. Prepare the artichokes: Squeeze the juice of a lemon into a large bowl of water. Remove the rough outer leaves and the bottom of the stem from the artichoke. Cut the artichokes into quarters. With a pairing knife, remove the choke. Slice the artichoke into thin strips (about 1/4 inch wide). Place into the bowl of lemon water.
  2. In a large skillet over medium heat, saute the onion in the olive oil until translucent. Add the artichoke. After a minute or so, add the wine and allow to evaporate. Add about a cup of water. Cook covered for about 10 minutes. Remove the cover and allow most remaining liquid to evaporate. Add the cream and simmer for a few minutes, with salt and pepper to taste.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and add to the artichoke mixture.
  4. Serve immediately with a sprinkle of Parmigiano.


If fresh artichokes are not available, use a 16 ounce can of artichoke hearts packed in water.