ARTICHOKE TAGLIATELLE WITH PROSCIUTTO
1½tbsp olive oil 6 violet artichokes 6 garlic cloves, finely sliced 60ml (2¼fl oz) double cream Pecorino, for grating Juice of ½ a lemon ½ a bunch of flat-leaf parsley, leaves picked and chopped 6 slices of prosciutto
For the semolina pasta
4 free-range eggs, plus 2 yolks 200g (7oz) type 00 white flour 300g (10½oz) finely ground semolina flour, plus a little extra For the pasta, pulse all the ingredients in a food processor until they come together. Divide into four pieces and squash slightly with the palm of your hand. Add a little more semolina flour if necessary. Work the dough in a pasta machine and roll it out, but not too thinly (1½ setting).
Cut into strips about 5mm (¼in) wide, like tagliatelle. Toss in a little extra semolina flour, then place on a tray and set aside. Prepare the artichokes as shown below, then roughly chop.
Heat the oil in a wide saucepan, add the artichokes with the garlic and fry for about 1 minute. Don’t let the garlic colour. Add about 200ml (7fl oz) water, season, and cook gently with the lid on for 10 minutes, or until the artichokes are soft. If there’s any liquid in the pan, reduce until there are only a few tbsp left.
Add the cream, bring to the boil, then simmer for 2 minutes. Squish some of the artichokes with the back of a fork, then turn the heat off and cover.
Cook the pasta in salted boiling water for about 3 minutes, or until tender but retaining bite. Drain, reserving a large cupful of the cooking water, and add to the pan. Turn in the sauce until coated, adding a splash of the reserved water if it’s too dry. Grate in a little of the pecorino and season with salt, pepper and lemon juice to taste.
Tip onto a serving plate, scatter with parsley, drape over the prosciutto slices and top with a little more grated pecorino.