Linguini with tuna and artichokes

Cut the shallot in thin slices and sauté on low heat with a ribbon of oil. In the meantime, clean the artichokes by removing the tougher outer leaves, cut in half and carve the fuzzy inside, wash and slice.

When the onion has softened, add the artichokes and sauté with a little water to make cooking smoother. When the artichokes are soft to the touch, add the drained tuna and the parsley, season with salt and pepper.

In the meantime, cook the Linguini in abundant boiling salted water, drain when al dente and pour in a pan with the sauce. Blend well, sprinkle with the Parmigiano Reggiano and serve.