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Tagliatelles aux sardines et aux artichauts de Bretagne (Tagliatelle with Sardines and Breton Artichokes)
Tagliatelles aux sardines et aux artichauts de Bretagne (Tagliatelle with Sardines and Breton Artichokes) is a traditional French recipe (from Brittany) for a classic dish of tagliatelle pasta served with sardine fillets and artichoke hearts. The full recipe is presented here and I hope you enjoy this classic French version of: Tagliatelle with Sardines and Breton Artichokes (Tagliatelles aux sardines et aux artichauts de Bretagne).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
2
Rating: 
Tags : French RecipesBreton Recipes
Britany is famous for its artichokes, the "camus de Bretagne" variety to be precise. They are cooked in many and various ways, and everyone cooks at least one during artichoke season. Here the artichokes are prepared simply and served with sardines and tagliatelle.
Ingredients:
250 g of tagliatelle
4 artichoke bases/hearts
6 sardine fillets, finely chopped
1/2 onion
1 small garlic clove
Chopped parsley
Fleur de sel
Freshly-ground black pepper
drizzle of olive oil
Method:
Start by preparing the artichoke: to do this, break the stem, located at the base of the artichoke, by hand (and not with a knife so you can successfully tear off the fibres of the artichoke), turn it over then cut the leaves with a sharp knife while turning the artichoke in your hand (do this just over half way up to expose the heart). Next, shape the base to give it a smoother and more regular shape: be careful, the artichokes blacken very quickly, so to avoid this, cut an artichoke in 2 and rub the base. Finally, cut off any protruding artichoke leaves.
Bring a pan of salted water to a boil, add the pasta and cook according to the package instructions.
Add a generous drizzle of olive oil to a pan over medium heat. Add the garlic clove and chopped onions, followed by the chopped parsley and the artichoke bases, quartered. Let the artichokes cook for a few minutes, until tender.
At the very last minute add the sardine fillets, stir frying just enough to warm them through.
Drain the tagliatelle and return the drained back to the pan. Take the pan with the fish and artichokes off the heat and tip the contents over the tagliatelle.
Toss to mix the pasta with all the other ingredients. Turn into a warmed dish, garnish with a pinch of fleur de sel, a few twists of black pepper and a drizzle of olive oil then serve.
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