Serves 4 – 6

12 oz. Garofalo Spaghetti
4 large artichokes
2 lemons
4 garlic cloves
2 shallots
1 small bunch parsley
1 1/3 cup walnut halves
1/3 cup extra virgin olive oil
3 tbsp dry white wine
salt and pepper
¼ cup grated parmesan cheese

Prepare and cook the artichoke bottoms. Cut them in half and slice each half thickly. Finely chop the garlic and shallots. Chop the parsley and roughly chop the walnuts. Heat olive oil in frying pan. Add the shallots and garlic and sauté until soft (about 1 minute). Add the artichokes and white wine, simmer 2-3 minutes. Season to taste with salt and pepper.

Add Garofalo pasta to rapidly boiling water and cook according to time on the package. Drain the pasta and add to the sauce mixture. Toss to coat evenly. To serve, place on a serving dish and sprinkle with the chopped parsley, walnuts and parmesan cheese.