Tagliatelle with Artichokes & Bottarga

Tagliatelle with Artichokes and Bottarga

Bottarga is a Mediterranean delicacy of cured fish roe. Sometimes called the poor man’s caviar, bottarga is the roe pouch of tuna or grey mullet, or sometimes swordfish. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which is coated in beeswax for keeping.

In Italy, it is best known in Sicilian and Sardinian cuisine; its culinary properties can be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta dishes.


  • 500g Tagliatelle homemade or bought
  • 4 Baby Artichokes
  • 1 Lemon (juice & zest)
  • Bottarga (1 roe)
  • 2 Tablespoons of chopped Parsley
  • Olive Oil
  • 2 cloves of garlic


  • Bring the water for the pasta to a boil and add salt once it is boiling
  • Clean the artichokes and finely slice the hearts
  • In a separate pan heat the olive oil and add 2 whole cloves of garlic
  • Add the sliced artichokes and sauté* until tender over medium heat (ca 10-15 minutes)
  • Take pan off the heat and add the lemon zest (from half lemon)
  • Add chopped parsley and extra virgin olive oil
  • when the pasta is done add it to the pan and sprinkle with finely sliced bottarga


  • Garnish with extra parsley and sliced bottarga
Sliced Bottarga

Sliced Bottarga 






*add a tablespoon or two of the boiling pasta water to the pan
 **recipe yields 4 servings

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