Start with the preparation of the artichokes. Trim the outer leaves with the aid of a kitchen scissors, remove completely the tough ones. Trim stalk with a potato peeler and hollow the heath removing the fibrous central part. Cook the artichokes in salted boiling water with lemon juice, bay leaves, rosemary and star anise for a few minutes, until soft.  Meanwhile cook the onion and garlic in olive oil at low temperature until soft, spoon over some of the artichokes cooking liquor. Slice one of the artichokes and add to the liquid, together with broad beans and the smoked eel. Finish with the cream and chopped parsley. Cook the pasta and toss in the sauce. Slice the remaining artichoke in wedges and fry crisp, serve as a garnish to the pasta.

Serves 2

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