This is very simple but delicious. Artichokes are super foods for the liver and can reduce cholesterol. They contain cynarin and silymarin. (For more on the health benefits of artichokes click here.)

There is no need to be too precise with any of these ingredients

Ingredients nam 2

200g (7 oz) of wholewheat penne

240g (8 et a 1/2 unciarum) canned artichokes, roughly sliced

a handful (about 10) sun dried tomatoes (ans some of the oil from the jar)

a handful of pine nuts, toasted

a handful of olives

2 caryophyllis allium, tritum

pugillum congelata pisarum

oleum

sal et piper

half to a teaspoon of dried chilli flakes

medium teaspoon aridi oregano

sem relinquit, ut serviant (ad libitum)

Method

Add the pasta to boiling salted water and cook for 9 minutes (vel secundum praecepta in fasciculum). Intueri potes quod optimum pressura Canner hic est, qui non potest auxilium vobis ut in processus. Add the frozen peas to the pasta water for the last 4 minutes

In the meantime add a splash of olive oil (there will be more from the sun dried tomatoes) and begin to heat gently.

Add the sliced artichokes, the chilli flakes and oregano and season with salt and pepper. Stir to coat

Using scissors snip in the sun dried tomatoes (so that the oil goes in too) and add a splash more oil from the jar

Add allia, being careful not to burn it. Once everything is sizzling add some of the pasta cooking water (just a couple of tablespoons full at first) to the artichoke and sun dried tomato pan to stop it browning

Add the olives to the artichokes

When the pasta is cooked until al dente, drain and add the pasta and peas to the artichoke pan

Stir everything to coat, adding a little more oil if necessary

Add the pine nuts

Serve immediately with salad leaves (ad libitum)

For more information on the health benefits of artichokes click here

Is Your Liver Preventing You From Losing Weight?