300 g artichokes
140 g smoked bacon
50 g shallots
50 ml white wine
2 tbsp chopped parsley
1 sachet saffron
350 g fettuccine
Heat oil in a pan, dice the shallot and fry it.
Clean the artichokes and cut into quarters and add them to the pan, with salt and pepper to taste.
Pour over the white wine, cover, and allow to cook for a few minutes.
Brown the bacon separately then add to the pan, and allow the artichokes to finish cooking.
Cook the fettuccine and drain, remembering to reserve about a generous ladle of the cooking water.
Stir the pasta and artichokes together, and dissolve the saffron in a little water.
Add with the rest of the cooking water to the pasta, along with the parsley, stir well and serve.