Tagliatelle with artichokes and saffron sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 773 Kcal, 34g Protein, 106g Carbohydrates, 25g Fat


  • Saffron sauce
  • 2 tbsp butter
  • 2 tbsp white flour
  • 4 dl milk
  • 1 dl vegetable bouillon
  • 0.25 tsp salt
  • 2 sachets saffron (approx. 125 mg)
  • a little pepper
  • 40 g grated Parmesan
  • Tagliatelle
  • 6 artichokes
  • salted water, boiling
  • 600 g fresh pasta (e.g. tagliatelle)
  • 1 dl cream
  • 0.5 bunch flat-leaf parsley, finely chopped

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  • Saffron sauce

    Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk and stock all at once, bring to the boil while stirring, reduce the heat. Stir in the saffron, season, simmer over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the parmesan, set aside the sauce.
  • Tagliatelle

    Remove the bottom 3-4 rows of leaves from the artichokes and trim the remaining tips by approx. half, remove the fuzzy centres, cut into six pieces. Cook the artichokes in boiling salted water for approx. 2 mins., add the tagliatelle and cook for approx. 2 mins., drain and set aside approx. 100 ml of the cooking water. Place the tagliatelle, artichokes and reserved cooking water in the same pan, add the cream along with the sauce, mix well. Sprinkle with parsley.
  • Tip:

    Brush the cut sides of the artichokes with lemon juice to help prevent them discolouring.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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