Gennaro Contaldo served up farfalle pasta with artichokes, anchovies and capers on this week’s episode of Saturday Kitchen.

The ingredients are: 320g farfalle, 8 small artichokes, 2 lemons, juice only, 6 tbsp extra virgin olive oil, plus extra for drizzling, 8–12 anchovy fillets, 2 banana shallots, finely chopped, 75g capers, 6 tbsp white wine, sea salt and freshly ground black pepper, handful finely chopped fresh parsley and grated parmesan, to serve.

See recipes by Gennaro in his book titled: Gennaro’s Pasta Perfecto!: The essential collection of fresh and dried pasta dishes available from Amazon now.