Courgette fettuccine with capers and artichokes
A handful sundried tomatoes
1 garlic clove
A handful basil leaves
A splash extra virgin olive oil
Juice of half a lemon
A handful olives
A handful black olives
5 artichokes, halved (you can use tinned, drain and wash them well)
A handful capers
Put the tomatoes, garlic, basil, oil, juice and olives in a large bowl. Blend till smooth with a hand blender.
Cut the ends off the courgette. Using a mandolin or peeler create wide strips of courgette by shredding it lengthwise. Put the courgette into the bowl with the sauce, massge the sauce into the courgette. Add the artichokes and capers and mix then put onto small plates.