Farfalle With Lemon Artichokes

2nd March 2016

by Chef Marvin Gauci


Take this list with you to any of our 8 supermarkets:
  • 400 Grams
    Carrefour Farfalle
  • 1
    lemon, zest & juice
  • 3 Tablespoons
    Carrefour olive oil
  • 50 Grams
    freshly grated parmesan
  • 100 Grams
    Carrefour artichoke hearts
  • Handful
    Handful black olive
  • Large handful
    wild rocket


  1. Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.

  2. Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives.

  3. Heat through briefly, season well, stir through the rocket, then serve.