- 4 small globe artichokes
- 2 tbsp olive oil
- 1 garlic clove, finely sliced
- 1 tbsp chopped parsley
- 2 tbsp double cream
- salt and pepper
- 250g/9oz fresh tagliarini pasta
- 75g/2½oz parmesan (or a similar vegetarian cheese), grated
- 50g/1žoz fresh black truffle
- Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices.
- Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender.
- When the artichokes are cooked, add the parsley and cream and season with salt and pepper.
- In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce.
- Serve in hot bowls with more truffle slices and the remaining parmesan on top.