Cappalletti with Artichokes & Lemon

Although it is unusual to serve pasta as an accompaniment, this one, with its emphasis on artichokes and lemon, works well alongside grilled vegetables and chicken.

Serves 2

50g Cappaletti

250g preserved artichokes

Finely grated zest and juice of a large lemon

Olives

Olive oil

Small bunch parsley

Parmesan – for shaving on top

1 Put a large pan of water on to boil for the pasta.

2 Cut the artichokes into thick slices and drop them into a bowl. Add the grated lemon zest and juice.

3 Stir in 4 tablespoons olive oil and a seasoning of salt and pepper. Chop the parsley leaves and gently fold into the artichokes and oil.

4 Salt the water and add the pasta, letting it cook at a fast boil until tender. Drain and toss with the artichokes, olives and their dressing. Grate some of the Parmesan –  use two or three tablespoons per person, and toss the pasta. Divide between two warm bowls.