Tagliolini with Artichokes on Basil Cream and Sun-dried Tomatoes

Tagliolini with Artichokes on Basil Cream and Sun-dried Tomatoes are a simple and at the same time refined first course proposal. This colorful dish brings the flavor of spring to the table, offering a variant to the classic and timeless pasta dish with artichokes, typical of the Roman tradition. Like all regional recipes, it lends itself to being declined in other versions inspired by imaginative combinations, among which one of the best is the combination of artichokes and other ingredients. The artichoke, with its characteristic green color with shades ranging from pink to purple, has a peculiar flavor tending to bitter. This is due to the presence of a molecule called "cynarin", which binds to taste receptors sensitive to sweetness and "turns them off". For this reason, if we drink a glass of water after eating a dish with artichokes, the water will seem sweet to us in contrast to previous bites, since it cleans the tongue and the receptors resume their function. It is important to note that Italy ranks first in the world production of artichokes, with the largest crops located in the southern regions. Already at the time of the Egyptians, Romans and Greeks, the artichoke was consumed for its antioxidant, purifying, detoxifying and diuretic virtues. In our country, one of the largest producers together with France and Spain, there are about 90 varieties of artichokes. Now let's see what we need to prepare our Tagliolini with Artichokes on Basil Cream and Sun-dried Tomatoes. Ingredients for the tagliolini 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil Ingredients for seasoning the tagliolini 4 artichokes 1 clove of garlic 2 lemons finely chopped parsley For the basil and sun-dried tomato cream 3 bunches of fresh basil 8/10 sun-dried tomatoes 1 clove of garlic 1 boiled potato salt extra virgin olive oil Preparation Prepare the dough by putting all the ingredients in the planetary mixer and operating the mixer. We work for a long time to obtain a smooth and homogeneous dough. Let it rest, covered with a bowl, for 10 minutes. After the indicated time, roll it out with a rolling pin into a thin sheet, roll it up and cut it with a knife to the desired thickness. To prepare the cream, put the basil in the mortar and pound with the pestle. Add the boiled potato previously mashed with a fork, salt and extra virgin olive oil. In a pan, fry a clove of garlic and add the dried tomatoes cut with a knife, letting them flavor. Then add everything to the basil pesto. After carefully cleaning the artichokes as previously indicated, cut them into thin slices and put them in a bowl full of water containing the juice of a lemon to prevent them from browning. In a large pan, put the extra virgin olive oil and the garlic deprived of the skin and thinly sliced, fry and add the artichokes drained from the water. Cover with a lid and cook for a few minutes. In plenty of boiling salted water, cook our tagliolini, drain them al dente and add them to the pan with the artichokes, together with a few tablespoons of cooking water. Add the parsley. To serve, put three or four tablespoons of pesto on the serving plate and place our tagliolini with artichokes on top.