Step 1

Cut off the stem at the bottom of the artichoke. Remove the outer, tougher leaves then cut off the tips. Cut the artichokes in half and then in half again. With a sharp pointed knife remove the inner part full of filaments and thorns. As the artichoke slices are ready, dip them in acidic water.

Step 2

In a non-stick pan, sauté garlic cloves in extra virgin olive oil. Drain the artichokes and add them to the pan. Cook on high heat for a couple of minutes. Then lower the heat, add two tablespoons of acidulated water, a pinch of fine salt and a sprinkling of black pepper. Cook over medium heat, with lid, for about 10 minutes.

Step 3

Remove the garlic cloves and salt if necessary. Turn off the heat, add the parsley and chopped mint leaves and set aside.

Step 4

Place about 1/3 of the cooked artichokes in a blender, blend them and set aside. Boil the pasta in salted water. After about 6 minutes, remove about two ladles of cooking water and set aside. Drain the pasta with the help of a slotted spoon. Place the fusilli directly into the pan with the artichokes. Add a little of cooking water. Finish cooking the pasta over high heat with the artichokes for a few minutes, stirring often.

Step 5

Turn off the heat and add the previously blended artichoke cream. Stir then add the grated parmigiano and pecorino cheese. Add a tiny bit more of the cooking water to make it soft. Mix very well and serve on a plate. Serve the creamy artichoke pasta hot, freshly made. You can decorate the dish with chopped parsley, a drizzle of extra virgin olive oil and a few thin slivers of parmesan cheese.