Artichoke and Truffle Tagliatelle

Prep your artichokes by peeling the outer leaves and cutting off the tops. Trim away the green tough parts, leaving the tender leaves and stems. Slice in half, and then slice finely. Heat up the oil in a pan and gently cook the artichoke slices with the garlic for 2 minutes, then add the parsley and cream, and season well.
Cook the tagliatelle in boiling salted water until al dente, then transfer the pasta to the pan with the artichokes. Splash in some pasta water, sprinkle over the parmesan, then grate some truffle into the pasta and toss again. Serve with more grated truffle and parmesan, and enjoy!

20 mins

2 serving

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