Cooking: 40m Difficulty: Medium Servings: 6 people Cost:
- 600g of spaghetti
- 600g of mixed fish
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 2 artichokes
First, take the mixture of fish and put it in a pan with 2/3 tablespoons oil, salt, pepper, 1/2 cup of white wine and cook for about 10m. At this point, clean, wash, dry the artichokes and cut into thin wedges depriving them of the beard. Put them in a bowl with water and lemon. Aside from putting a saucepan with salted water, bring to a boil and cook the pasta. Meanwhile, in a saucepan cook the artichokes by removing them from the water and lemon juice, season with salt, oil and pepper, put the lid and cook until the artichokes are not softened. Drain the spaghetti al dente and pour into the pan with the artichokes, add the mixture to the prepared fish, sprinkle with chopped parsley and let it cook for a few minutes on high heat.