German Supperclubs

Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...

Herzlichen Glückwünsch

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Bridge party

Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...

Linguine mit Artichocken, Petersilie und Parmesankäse (V)


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.

Preserved artichokes are so wonderfully luxurious and easy to use. I normally buy mine in jars, but the ones you buy loose from Italian delis by weight are even better. You can, of course, buy fresh artichokes and cook them yourself instead.

Serves 2 as a light dinner


200g thin, flat pasta (such as linguine, bavette)
1 jar artichoke hearts in oil
100g fresh parmesan
a large bunch of flat-leaf parsley
olive oil

Put a large pot of salted water on to boil. Whilst it's heating up, strip the leaves off the parsley and chop roughly. Grate the parmesan. Drain the oil off the artichoke hearts and quarter them, if they are not already quartered. I usually do all of that on one big chopping board.

Cook the pasta accordingly to packet instructions, until al dente. Drain the pasta, put it back into the cooking pot and tip in the parsley, parmesan and artichokes. Add a few glugs of good olive oil, toss, and serve.

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