Turkish Noodles with Artichoke-Ricotta Sauce

(Enginarlı Lorlu Erişte - Aegean Region)

Egg noodles (Eriste)
Extra virgin olive oil
Salt
Pepper

Artichoke-Ricotta Sauce:
Artichoke hearts, sliced
Red onion, sliced
Extra virgin olive oil
Ricotta cheese, whisk with some plain yogurt to give the sauce consistency
Zest of lemon
Salt
Pepper

Garnish:
Walnuts, crumbled

Boil the egg noodles and drain. Season with the olive oil, salt, pepper and toss.

Meanwhile, prepare the sauce; Saute the artichokes and onions with olive oil until they are tender at medium-low heat. Turn the heat to down and add the ricotta-yogurt mixture, toss. Season with zest of lemon, salt and pepper.

Place the noddles on a service plate and place the sauce over the tops. Garnish with walnuts and serve.