Adapted from EATALY: CONTEMPORARY ITALIAN COOKING by Eataly (Phaidon, US $54.95, 2023)

Photography by: Food Editore/Piermichele Borraccia

Preparation time: 15 minutes

Cooking time: 20 minutes

Wine suggestions: Verdicchio dei Castelli di Jesi Classico Riserva

Serves: 4

INGREDIENTS

• 4 artichokes
• Extra virgin olive oil
• 1 clove garlic, crushed
• 1 cup (8 fl oz/250 ml) whipping cream
• 1 ¾ cups (5 oz/150 g) grated Formaggio di Fossa di Sogliano DOP (hard or semi-hard cheese produced with whole cow’s milk or sheep’s milk, or with a mix of the two)
• 1 ½ tablespoons (3/4 oz / 20 g) butter, melted
• 12 ½ oz/360 g mezzi paccheri pasta (or other short, tubular pasta)
• Salt and pepper
• A few chives, to garnish (optional)

DIRECTIONS

Trim the artichokes, discarding the inner chokes, the tougher outermost leaves, and their spiny tips. Cut into even chunks.

Heat a little oil in a skillet (frying pan), add the artichokes and garlic, and season with salt and pepper. Cook over medium heat for 3-4 minutes, stirring occasionally, until the artichokes start to brown, then add a few tablespoons of water and cook for 5 minutes more, or until the artichokes are soft.

Meanwhile, heat the cream in a small pan, being careful not to let it boil. Remove from the heat, add the cheese and the melted butter, and use an immersion blender to beldn until you have a soft creamy sauce. Keep warm.

Cook the pasta in a large pan of boiling lightly salted water (the cheese is already quite salty) according to the package directions until al dente, then drain well.

Transfer the drained pasta to the skillet with the artichokes and whisk in the cheese sauce. Serve immediately, garnish with a few chives, if liked.

Excerpted from Eataly: Contemporary Italian Cooking © 2023 by Eataly. Photography © 2023 by Food Editore/Piermichele Borraccia. Reproduced by permission of Phaidon. All rights reserved.