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Gluten-free Spirali pasta with artichokes

Gluten-free Spirali pasta with artichokes

Serves 4
400 g of gluten-free spirali pasta
5 artichokes
2 cloves of garlic
120 g of pitted black olives
3-4 anchovies
extra virgin olive oil
1 small bunch of parsley
1 lemon
Salt and pepper as required


Wash the articokes, remove their outer leaves and sharp spines, cut them in half and then gently place them in bowl of water with lemon juice. In a pan, heat the oil and garlic adding the anchovies.

Add the dried artichokes, capers and olives and cook over a high heat for around 30 minutes and finally sprinkle with chopped parsley and a pinch of pepper.

In the meantime boil the gluten-free spirali pasta in salted water according to the packaging directions, then drain and empty into the pan with the artichokes for a few minutes allowing the flavours to infuse.

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