Tagliarini with artichoke and truffles recipe
 A luxurious meat-free pasta dish with fresh truffles and artichokes that you can have on the table in 15 minutes. 4 small globe artichokes2 tbsp olive oil1 garlic clove, finely sliced 1 tbsp chopped parsley2 tbsp double creamsalt and pepper250g/9oz fresh tagliarini pasta75g/2½oz parmesan (or a similar vegetarian cheese), grated50g/1¾oz fresh black truffle 4 small globe artichokes 2 tbsp olive oil 1 garlic clove, finely sliced 1 tbsp chopped parsley 2 tbsp double cream salt and pepper 250g/9oz fresh tagliarini pasta 75g/2½oz parmesan (or a similar vegetarian cheese), grated 50g/1¾oz fresh black truffle Method Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. Serve in hot bowls with more truffle slices and the remaining parmesan on top. Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. Serve in hot bowls with more truffle slices and the remaining parmesan on top. Serve in hot bowls with more truffle slices and the remaining parmesan on top.