Pappardelle with artichoke cream and monkfish

Procedure

Clean the artichokes by eliminating the hardest external leaves and the end of the stem. Then divide the artichoke heart in half, also delete the internal and put the artichokes in a bowl of stubble a bowl filled with cold water acidulated with lemon juice. This will not turn black and will keep their color.

Trim an artichoke thinly, that will be the dish decoration, and put them aside, chop the rest into small pieces and cook in a pan with a drizzle of extra virgin olive oil, adding a bit of warm water every now and then so that they cook without taking those.

When are tender, processing them with the hand mixer, adding the milk and a little extra virgin olive oil, as much as necessary to get a thick cream. Season with salt, Pepper according to your taste and pass the cream of artichokes with chinoise or in a colander to meshed so as to eliminate any residue of fibrous artichoke. Add the chopped Mint and set aside.

Toast the almond flakes. Shelling the pomegranate. Sauté in a pan over high heat the artichoke slices with a little olive oil, until golden and crunchy.

Clean the monkfish by removing the central bone and making the meat into pieces not too small. Lively brown it on fire in a pan with a drizzle of extra virgin olive oil, salt and freshly ground black pepper.

Boil the pappardelle very al dente, conserving the cooking water. Stir the pasta with artichoke cream adding plenty of cooking water, because the cream should be smooth and perfectly wrap the dough. Then add the grated Parmesan cheese, fire off, and the chunks of monkfish.

Serve garnished the dish with the slices of pappardelle crispy artichokes, the pomegranate seeds and toasted almonds.