Panfried artichokes, fennel and chorizo tagliatelle

Panfried artichokes, fennel and chorizo tagliatelle

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 20 minutes
  • 30 minutes
  • Woolworths Pinot Grigio 2006 (Italy)


  • 3 artichokes, trimmed
  • 500 g tagliatelle
  • 1 T extra virgin olive oil
  • 2 fennel bulbs, cleaned and sliced diagonally
  • 100 g chorizo, sliced
  • wild rocket, to served
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Cook the artichokes in salted boiling water for 10 to 15 minutes, or until al dente.
Drain and refresh in cold water then halve the artichokes lengthways and leave in water with the lemon halves to retain their colour.
Cook the tagliatelle until al dente.
Heat the olive oil in a frying pan, then fry the artichokes and fennel in separate batches, until a light golden brown.
Remove from the pan, then fry the chorizo for about 20 seconds a side.
Add the pan-fried ingredients to the tagliatelle and toss together lightly.
Scatter with wild rocket and season to taste. Serve warm.

Per serving: 2 639.6KJ, 22.8g protein, 15.7g fat, 98.1g carbs

TASTE’s take:
Waste not, want not… The recipe calls for the leaves or the stem of the artichoke, so what to do with the hearts?
Pulse with green olives to create a tapenade, fold into pasta or risotto, drench in garlic butter, sautee with exotic mushrooms, butter and white wine, or toss with clams and cream.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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