Paccheri with artichokes, pecorino cream, and anchovies

To prepare the paccheri with artichokes, pecorino cream, and anchovies in spicy sauce, first clean the artichokes: remove the tougher outer leaves until you reach the heart 1, then cut off the tips 2 and round the base with a paring knife 3.

Separate the stems from the heads 4. Peel the stems with a vegetable peeler and slice them into strips. Cut the heads into wedges and remove the choke 5, then slice them very thinly 6. Place the cleaned artichokes in acidulated water to prevent them from turning black.

In a pan, gently heat the oil with a clove of garlic, parsley stems 7, and 4 anchovy fillets in spicy sauce 8. Once they have dissolved, add the artichokes 9.

Sauté over high heat for 5-10 minutes, stirring often 10, until they are softened 11. In the meantime, bring a pot of salted water to a boil and cook the paccheri for the time indicated on the package 12.

Drain the paccheri al dente and transfer them to the pan with the artichokes 13, then toss everything, adding a bit of pasta cooking water if needed 14. Turn off the heat and flavor with chopped parsley 15.

Now prepare the fondue: pour the cream, milk, and grated pecorino into a saucepan 16, then heat for a few minutes, stirring continuously 17. Once you have obtained a smooth and homogeneous cream, turn off the heat and flavor with nutmeg 18.

You're ready to plate: spread the pecorino cream on the base of the plate 19, then add the paccheri with sautéed artichokes 20 and garnish with an anchovy fillet in sauce for each plate 21.

Emulsify the anchovy sauce in spicy sauce 22 and pour a few drops over the fillet 23. Your paccheri with artichokes, pecorino cream, and anchovies in spicy sauce are ready to be served 34!