Gorgeous, gorgeous, gorgeous – but you must serve a sauce like this piping hot, and the bowls must be hot, too.
1 tsp olive oil
Several sprigs of fresh sage leaves
3 Tbsp extra virgin olive oil
1 x 350g (12-14 oz) bottle of artichokes in oil, drained and chopped
3 cloves garlic, peeled and finely chopped
250g (8-9 oz) egg pappardelle (wide pasta noodles)
Juice of ½ a lemon
200ml (about 7 fl oz) cream
Freshly grated parmesan cheese for serving
1 Heat olive oil in a small frying pan (skillet) over medium heat. Add sage leaves and fry for a few minutes on each side; turn carefully as the leaves become crisp and brittle and can break easily. Transfer to a plate lined with paper towels.
2 Heat extra virgin olive oil in a large frying pan, add artichokes and fry for 3–4 minutes, until golden. Add garlic and fry briefly (don’t let it brown), then turn off heat.
3 Meanwhile, cook pasta in plenty of gently boiling well-salted water until al dente.
4 Just before pasta is ready, reheat artichokes. Add 3 tablespoons of the pasta water, lemon juice and cream. Let sauce bubble up for 1–2 minutes, then turn off heat; keep it quite liquid or it will be claggy on the pasta. (If pasta is not ready, turn off heat and cover pan with a lid; reheat gently while draining pasta.) Drain pasta and add to frying pan. Toss gently.
5 Serve immediately in heated pasta bowls, topped with crisp sage leaves and sprinkled with parmesan.
Photography Aaron McLean http://www.aaronmclean.com