Tagliatelle with artichokes

Preparation time: 30’

INGREDIENTS:

• 500 γρ μαργαρίτες ΗΛΙΟΣ
• 500 g HELIOS Little Daisies
• 4 tomatoes, cleaned and diced
• 1 bunch fresh basil, cut into thin strips (chiffonade)
• 2 chicken breast fillets
• 50 ml olive oil
• Salt and pepper
• 1-2 basil leaves to decorate
• 500 g HELIOS Tagliatelle
• 6-8 artichokes, cleaned and boiled
• 4 cloves garlic
• 2 small spring onions, sliced into rounds
• White wine
• Olive oil (optional)
• Salt, pepper
• Instead of cheese: walnuts and finely chopped parsley or dill

METHOD:

Dice the boiled artichokes. Sauté the spring onions in the olive oil, if using, together with 3-4 cloves garlic. Add the diced artichokes and a little white wine. (If not using olive oil, add a very small amount of water to the onion and garlic, add the artichokes and, when the water has been absorbed, pour in the wine).

Boil the Tagliatelle for the time stated on the packet. Serve with the sauce and sprinkle with walnuts and finely chopped parsley or dill.