Spaghetti freschi con carciofi e cuore di carciofo ripieno alla Robiola Osella


For the pasta:
Mix everything together without kneading too much. Leave to rest for about two hours. Roll out the pasta quite thickly into rectangles and cut them into spaghetti using the special wire rack. Place in a cool, dry place for about 30 minutes.

For the stuffed artichokes
Gently fry the garlic in a large frying pan with the extra virgin olive oil. Lay the artichokes in the pan, stalk upwards, and fry gently for 3/4 minutes with the marjoram. Add the stock and finish cooking without covering the pan. Leave to cool to room temperature for about three minutes.

Gently fry the garlic in a pan over a low heat for two minutes. Cut the artichokes and tomatoes into julienne strips and toss in the pan with the garlic until golden. Add the chopped parsley and toss the spaghetti (cooked in boiling salted water for three minutes). Stuff the artichokes with the Robiola Osella and bake in the oven at 180°C for five minutes.

Place the spaghetti in the plate, stirring with a drizzle of extra virgin olive oil, and place the stuffed artichokes in the centre.