I like recipes that can work as a principal dish or as something on the side. Although it is unusual to serve pasta as an accompaniment, this one, with its emphasis on artichokes and lemon, works well alongside grilled vegetables and chicken. As a main course for two, you will need 300g of pasta and a few more artichokes.
 
Serves 2 with grilled fish or chicken.
 
Cappaletti – 150g
preserved artichokes – 250g
the finely grated zest and juice of a large lemon
olive oil
parsley – a small bunch
Parmesan – for grating and shaving
 
Put a large pan of water on to boil for the pasta. Cut the artichokes into
thick slices and drop them into a bowl. Add the grated lemon zest and juice.
Stir in 4 tablespoons olive oil and a seasoning of salt and pepper. Chop the
parsley leaves and gently fold into the artichokes and oil.

Salt the water and add the pasta, letting it cook at a fast boil
till tender. Drain and toss with the artichokes and their dressing. Grate some of the Parmesan – I use two or three tablespoons person, and toss the pasta.  Divide
between two warm bowls. I like to add a few large shavings of Parmesan too.