I made this pasta a few weeks back for my cooking demo at the Natoora shop in Chiswick. Everyone loved it. One man loved it so much he bought every ingredient on the recipe card so he could recreate it at home.
For such a simple pasta, it took a while to perfect. The first one was too dry, the second too lemony, the third was just right. This is the third recipe.
In the pictures, the artichokes are the mammole variety. They are similar to globe artichokes, in that they have meaty and tender outer leaves which can be eaten raw or cooked. A colleague who was watching me do my practice run for the shop asked why I had used mammole if I was only using the heart. He suggested tema or spiky artichokes instead. He is Italian so I thought I’d best not argue.