ingredients (4 people)
tagliatelle all'uovo: 400 grams
dry white wine: 1/2 glass
bacon: 100 grams
butter: 100 grams
grated parmesan: 80 grams
Remove the most coriaceous leaves from arthichokes, chop them into slices and let them soften in water and lemon juice for about half an hour.
Fry slightly in the oil onion mixed with backon.
When onion gets brown add artichokes and white wine.
As soon as wine is evaporated add the broth and cook it for more half an hour.
Boil tagliatelle, drain them saw-toothed, pour some juice and add grated parmesan.