Artichoke, watercress, olive and halloumi pasta with preserved lemon

Preparation info
    • Difficulty


Appears in
Vegetables: The new food heroes

By Peter Gordon

Published 2007

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This recipe is one of those magic dishes you can make from store cupboard items, provided you’ve done a little wise deli shopping. Choose a good brand of artichokes, preferably in olive oil, and interestingly shaped pasta. You could have this knocked up in under 15 minutes as long as you can manage three pots or pans on the stove at once.