Quadrelli with lamb and thyme, braised artichoke hearts

Ingredients for 4 people

For the braised artichokes
8 artichokes from Romagna in season
1 clove of garlic
50 g dry white wine
Oil evo to taste
Sale to taste

For the creamy to green
50 g of parsley
10 g of fresh mint
30 g stale white bread
10 g desalinated capers
4 fillets of anchovy
1/2 clove of garlic

For the Quadrelli with Lamb and thyme
520 g of Quadrelli with lamb and thyme
Evo oil to taste
Fresh thyme to taste

Procedure

Clean the artichokes, remove the outer leaves up to their central heart. Cut them to taste, put them in a hot pan with EVO oil, poached garlic, salt and pepper. Pour in white wine and cook them completely.
Blend all the ingredients together. If necessary add a few drops of water to make everything creamier.
Cook the Quadrelli in salted water according to the times indicated. Put them in a pan with extra virgin olive oil, possibly a little cooking water, a sprig of thyme and artichokes. Serve in hot individual dishes, mixing with artichokes the pasta in a pan, garnish with the creamy green and fresh thyme.

SUGGESTIONS:

To make the creamy sauce more delicate you can boil garlic in milk, while to get it more tasty and rich you can use a ceramic mortar.

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