- Ingredients: 400 g of spaghetti with squid ink, 4 tablespoons of chopped parsley, 8 quartered artichoke hearts, 1 cup of white wine, 2 cloves of garlic, 1/4 of chopped onion, 4 tablespoons of olive oil, 1 cup of grated Parmesan cheese.
- Preparation: Cook the spaghetti in boiling water until soft. Sauté the artichoke hearts with the garlic and onion in the olive oil; when they begin to brown add the white wine and salt and pepper. When the wine has reduced by half add the pasta and parsley. Bring to the table with a little Parmesan cheese.
