• Course

    First Courses

  • Italian Region

    Liguria

Ingredients

Servings 4

Preparation

Prepare the dough with flour, salt and water, roll out a sheet and cut into the shape of “maltagliati”. Clean the artichokes and cut them into strips, not too narrow. Cook them in a pot in oil with garlic and chopped parsley, salt and pepper to taste. Add a little stock. Cook the “maltagliati” in boiling salted water, drain and dress with Parmesan and the artichokes in their sauce. Serve hot.