Ingredients

Steps

• Trim the artichokes by removing tough outer layers and slicing the hearts and stems finely.
• Sauté the artichoke and garlic in olive oil for two minutes.
• Add 60ml of water, cover, and steam until artichokes are tender.
• Stir in the parsley and cream then season with salt and pepper.
• Boil the tagliarini in salted water until al dente, approximately three minutes.
• Transfer the pasta to the frying pan with a little pasta water and half the parmesan.
• Grate some truffle into the pan and toss until the sauce is well combined.
• Serve in warm bowls topped with the remaining cheese and truffle slices.