Artichoke Tagliatelle with Creamy Garlic White Wine Sauce

16 février 2017 0 Comments

Those artichoke tagliatelle recipe with creamy garlic white wine sauce is without doubt an ideal recipe if you’re looking for an easy and comforting saucy & creamy dish that is cookable in only a few minutes. When I write comforting, cheese is obviously involved as the sauce also contains freshly grated parmesan, which add a texture even creamier.

I was quite hesitant concerning which recipe I would post this week, as my blog post list counts around 6 or 7 recipes at the moment, all ready to be written and posted. Frack Zappa probably got confused when creating his quote “So many books so little time”, which would be more meaningful as “So many recipes so little time” in my case – well, even though the pile of cookbooks standing on my desk since the last 3 months should also be taken into consideration…

Writing my blog posts is probably the part for which I have most difficulties to start and stay focused on. Not because of a lack of inspiration, but rather a lack of concentration. My job in social media implies that I spend most of my work time focusing on screens, which makes the task way more complicated when it comes to focus again on my laptop screen during my free time to write my posts. As I mainly work from home since a few weeks – some of you might call me lucky girl, but it’s also an open door to hermit and pajamas life, at least when most of your friends are working in a decent office… #ForeverAlone -, I’m trying to move to other surroundings when I have to wok on my blog, then I’m usually more efficient.

Many Berlin coffee shops have wifi and get full of freelancers at daytime. Like me, most of them probably prefer to be surrounded by people rather than counting flies in their empty WG. Contrary to many persons who can’t focus in public spaces because of noise and permanent hustle and bustle, I’m generally more productive in a coffee shop than at home, and at least I get a bunch of excuses to: 1) try all the cool Berlin cafés 2) taste of the cakes in the cool Berlin cafés 3) Stop to curse about startup budget restrictions 4) Filling my need to be surrounded and restrain my anxiety about loneliness 5) Stalk  other clients passing by, as well as making fun of my neighbour talking selfies of herself since the last 20 minutes.


For most of my recipes I don’t need to re-test them before they go online, but those artichoke tagliatelle with creamy garlic white wine sauce was starting to be recalcitrant. Loyal to good old habits, I obviously didn’t write and scale any ingredients when I made it for the first time. The second attempt was resulting in a fat and spongy pile of melted cheese swimming in its bath of butter. The third attempt was finally the good one, not later than this noon. If those artichoke tagliatelle don’t inspire you, you can also find my turkey, oyster mushroom & thyme creamy macaroni recipe right here!

Artichoke Tagliatelle with Creamy Garlic White Wine Sauce

Total Time: 20 minutes

Serving Size: for 2 servings

Artichoke Tagliatelle with Creamy Garlic White Wine Sauce


  • 150g Tagliatelle
  • 120g artichoke hearts
  • 15g grated parmesan
  • 20g butter
  • 50mL dry white wine
  • 1-2tbsp pine nuts
  • 1tbsp flour
  • 2 garlic cloves
  • 1 tsp thyme


  1. 1. Bring to boil a pan of slightly salted water. In a frying-pan over medium heat, melt butter. When melted, add mashed garlic and let fry for a few minutes. Add thyme and white wine, then let reduce the liquid for a few minutes.
  2. 2. In a small pan over hight heat, roast pine nuts then set aside. Briefly rince artichokes to take off their sourness.
  3. 3 Add Tagliatelle into the boiling water and let simmer for a few minutes, until they get Al Dente. Drain them and set aside.
  4. 4. When white wine reduced a bit, add flour and artichokes. Stir well.
  5. 5. When the sauce got thicker, add parmesan cheese and stir again. Incorporate tagliatelle to the pan, stir to coat everything and let cook 1 or 2 extra minutes if pasta need to be warmed-up. Dress in 2 plates and sprinkle with roasted pine nuts and extra thyme if you wish. Eat warm.
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