You may have noticed by now that I love pasta, in every shape and form! It’s varieties are endless and so is my inspiration when it comes to new recipes involving pasta. This dish was cooked up using what I had in the fridge and in the cupboard and it turned out amazing. I Will defiantly be making this again and I recommend all of you to do the same!
2 fresh artichokes
1 can of artichoke hearts
fresh baby spinach
salt & pepper
Set your oven to 200 degrees.
Cut the fresh artichokes in half. Put them in a large saucepan and cover with water, add salt and bring to the boil. Boil until the artichokes soften, the leaves should come off easily but still have some resistance when you chew.
Wash the spinach, finely chop the garlic, let the canned artichoke hearts run off and cut them in halves.
Cook the pasta according to the instructions on the packet. Remember that the pasta should be al dente!
Fry the garlic and spinach in olive oil in a pan. Add the artichoke hearts, salt and pepper, and then the cream. Bring to the boil and let simmer. Crumble feta cheese over the sauce right before you serve.
Put the fresh artichoke halves in an oven safe dish, grate the Gruyere and sprinkle over. Add a few drops of truffle oil and a few drops of olive oil. Finish with a few turns of the pepper grinder and set in oven until the cheese has melted and has a nice color.
Mix the pasta with the cream sauce. Serve in a deep dish and top with the oven baked Gruyere and truffle artichoke.