Fusilli with sardines, anchovies and artichokes

Name: fusilli with sardines, anchovies and artichokes
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 3 shallot in rings; 1 tin can anchovy fillet leaked out; 400 gram artichoke hearts leaked out; 400 gram fusilli; bunch flat leaf parsley; 1 lemon juice; 2 tablespoon dragon minced meat; 1 tablespoon dried tarragon; 1 bunch spring / forest onion in rings; 200 milliliters cooking cream; 250 gram sardine fillet drained, on oil,; 150 gram green olives without pit; 1 lemon rasp; 1 lemon in parts

Try this delicious fusilli, perfectly combined with sardines, anchovies and artichokes

Ingredients

2 tablespoon olive oil
3 shallot in rings
1 tin can anchovy fillet leaked out
400 gram artichoke hearts leaked out
400 gram fusilli
Bunch flat leaf parsley
1 lemon juice
2 tablespoon dragon minced meat

1 tablespoon dried tarragon
1 bunch spring / forest onion in rings
200 milliliters cooking cream
250 gram sardine fillet drained, on oil,
150 gram green olives without pit
1 lemon rasp
1 lemon in parts

Kitchen Stuff

baking form for mini muffins, greased

Directions

Heat the oil and stir-fry the shallots and half of the anchovies 2-3 minutes. Scoop the artichoke through.
Meanwhile, cook the pasta. Spoon the parsley, lemon juice, tarragon and 3/4 of the spring onions.
Drain the pasta, collect 125 ml of cooking liquid and add it to the cream mixture. Puree with a hand blender into a smooth sauce.
Scrape the shallot artichoke mixture with the sauce, sardines and olives through the pasta.
Sprinkle with the rest of the spring onion. Garnish with strings and lemon wedges and the rest of the anchovies.