Veggie Fusilli with Artichokes, Lemon & Crispy Breadcrumbs

Trim the artichokes by removing the tips and outer tough leaves. Cut off the stems, halve the hearts, remove the fuzzy choke, and slice them into wedges.

Soak the wedges in cold water with the juice of one lemon. In a non-stick pan, heat a drizzle of olive oil and the crushed garlic clove, then add the drained artichokes and sauté over high heat for a few minutes.

Deglaze with white wine. Once the alcohol has evaporated, stir in the flour quickly to avoid lumps. Add lemon zest and season with salt.

Roughly crumble the bread slices and toast them in a separate pan with a drizzle of olive oil until golden and crunchy.

Cook the fusilli in salted boiling water for 6–8 minutes. Drain and toss them in the pan with the artichokes, mixing well.

Serve with the crispy breadcrumbs, lemon zest, and fresh mint leaves on top.