Pasta with artichoke and truffle
9oz Fresh pasta
2oz Parmesan cheese
2oz Black Truffle
4 small Artichokes
1 tbsp Chopped Parsley
1 Garlic clove
2 tbsp double cream
Prepare your artichokes by taking off the external leaves and cutting the tops off and any rough parts to leave just the stem and soft leaves which should be diced.
Warm up your olive oil and lightly cook the artichokes and garlic for a few minutes. Drop in four tablespoons of water and cook the artichokes until they are tender then add salt, pepper, parsley and cream.
Cook the pasta until it is ‘al dente and mix with the artichokes along with the parmesan. Then add some of the truffle to effectively blend with the pasta and sauce.
Decorate your dish with a final round of truffle slices and parmesan to serve.