We occasionally go to Lidl, when they have those country promotions on, for the white anchovies in the fridge section. Last time it was a Spanish promotion and we also grabbed a tin of artichokes which we used tonight for a mid-week pasta dish with spaghetti and pesto.
The pesto we used was an oregano version that we made in the summer and stashed in the freezer. Very happy diners!
Wine Suggestion: Artichokes are hard to match as they make most grape varieties taste metallic. However, Grüner Veltliner with its higher umami savouriness, really works. We opened a bottle of Höpler’s GV grown in Burgenland which is better known for it’s reds and sweet wines and goes to show how a great site always wins. Their GV vineyard reliably produces delightful wines and the current vintage is a gem; vibrant and fresh with hints of white pepper, pears and lemony citrus zest.
Spaghetti with artichokes & pesto – serves 4
- 350g spaghetti
- 2 eggs
- 2 tbsp milk
- 4 tbsp green pesto
- 50g Parmesan, grated, plus extra to serve
- 390g tin artichokes, drained, quartered and dried
- 50g pine nuts
Toast the pine nuts in a dry frying pan until golden brown, then set aside.
Cook the spaghetti in lots of boiling salty water according to the time given on the pack.
Meanwhile, gently mix the eggs, milk, pesto, Parmesan, and artichokes, together in a bowl, then season.
Drain the cooked spaghetti in a colander and return to the hot saucepan. Immediately add the egg and pesto mixture and stir gently until it forms a silky sauce.
Stir in the toasted pine nuts and serve in warm bowls with some extra Parmesan and a drizzle of your best olive oil if you like.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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