Tagliatelle with artichokes and anchovies

Tagliatelle con carciofi e acciughe. If you are unsure how to prepare the artichokes, click here. Serves 6

 500 grams fresh tagliatelle
  6      small artichokes
  1      lemon
  12    tinned anchovies in oil
  2      cloves garlic
  75    milliliters dry white wine
  100 milliliters vegetable stock
  2      tablespoons chopped parsley
  30    grams butter
           olive oil
           salt and pepper

• Prepare the artichokes in the usual way. Slice thinly.
• Add 4 tablespoons of olive oil to a large pan. Fry the whole cloves of garlic until they are well coloured and then remove them from the pan. Drain the artichokes well and add to the pan. Fry for 5 or 6 minutes until they start to colour.
• Remove the artichokes and put to one side. Add the anchovies and break them up with a wooden spoon. When the anchovies have completely dissolved, return the artichokes to the pan. Add the wine and stock. Reduce the liquid to half over a high heat. Remove from the heat, seasons with salt and pepper and stir in the parsley.
• Cook the tagliatelle. Drain and toss with the butter (optional). Add to the pan with the artichokes, mix well and serve immediately.