Ingredients
6 poivrade artichokes
2 cloves of garlic
1 small hot green chilli, finely chopped
A few sprigs of flat-leaf parsley, chopped
150 g of boutargue: grate half and cut the rest into thin slices
One small jar of artichoke cream, optional (available in the Italian section of supermarkets)
500 g of pasta, preferably Da Cecco linguines

Turn the artichokes (remove the green outer leaves and, once you reach the tender inner leaves, cut off the tips and remove the choke, leaving a good length of stem). Cut the artichoke hearts into slices parallel to the stem and place them in a bowl of lemon water.
In a large sauté pan, heat a generous drizzle of olive oil, then add the chopped garlic, parsley and chilli, followed by the drained artichokes.
Sauté for a few minutes, add half a glass of water or white wine, cover and cook for 5 minutes.
Add a little water during cooking if necessary. If you have a small jar of artichoke cream, stir it into the sauce. At the end, add the grated boutargue and set aside.
Cook the linguines, drain and reserve a glass of the cooking water.
Place the pasta in a serving dish, pour over the very hot sauce, add the boutargue slices and a small drizzle of olive oil.

Bon appétit — a recipe served at the kosher restaurant in the Ghetto of Rome.