Penne with artichokes and parmesan

For two

275g dried penne (or any other shaped pasta)
350g marinated, bottled baby artichokes
2 tbsps olive oil
a handful of coarsely chopped parsley
4 tbsps grated Parmesan cheese

I love those rather expensive baby artichokes that you can buy by the pound in Italian delis. They make a sensational partner for pasta with lots of parsley and Parmesan.

Cook the pasta as usual. It will take about 10 minutes in deep boiling salted water. Drain the artichokes of their vegetable oil and cut them in half (most of them are in half anyway, so they will be in quarters now). Drain the pasta, toss it with the artichokes, olive oil, parsley and Parmesan.

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