Ingredients

• 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/1¾oz fresh black truffle

Directions

• 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.