Tortelloni with summer vegetables

Heat the tortelloni according to the instructions on the package and let cool.

Peel the shallots and cut them in half. Do the same with the artichoke hearts. Fry shallots and artichoke hearts in a pan with olive oil and season. Let cool.

Mix the tortelloni with the cold sauce and add the grilled shallots and artichoke hearts. Save some nice pieces to decorate the dish.

Garnish the dish with Kalamata and green olives, capers and chopped chives.