Andouille Cappellacci, Marinated Artichokes, Red Spring Onions

Equipment Needed

• Pot

• Sautee Pan

INGREDIENTS LIST

• 6-8 Pieces Andouille Cappellacci

• 2 Tb Olive Oil

• 1/2 Cup Red Spring Onions

• 1 Clove Garlic

• 1 Cup Chicken Stock

• 3/4 Cup Marinated Artichokes and Peppers

• 2 Tbsn Butter

• 1 tsp Lemon Juice

• 1 tsp Parsley, Chopped

For The Plate

• 3-4 Slices Fresh Artichokes

• 5-6 Pieces Oregano Leaves

Method

Start by bringing a pot of water to a boil and season with salt. Drop the pasta and begin making the sauce. Start by adding the olive oil to the pan, then add in the Red Spring Onions and Garlic and sweat. Add in the Chicken Stock, Marinated Artichokes and Peppers, then the fully cooked pasta. Add in the butter and emulsify into the sauce. Finish by seasoning with Salt to taste and Lemon Juice. Plate and finish with Fresh Artichokes slices and Oregano Leaves.