Garganelli, artichokes cooked in their broth, cream of stems and potatoes, pecorino flakes and artichoke chips

Clean the artichokes and place them in acidulated water, while the scraps and the cleaned and chopped stem should be immersed in cold water with a handful of coarse salt. Bring to the boil, lower the heat and cook for about 1 hour.

Remove the stems, clean them of the tough part if necessary, and place them in the blender cup.

Peel the potatoes, cut them into small pieces and cook them in boiling salted water, drain them and add them to the stems.

Grate half the pecorino cheese, place it in a glass with a drizzle of oil and half a ladle of artichoke broth, blend until creamy and set aside.

Take the artichokes, remove the beard if present and slice them. Keep half aside for the chips.

In a pan with oil, add the garlic cloves and then the artichokes, brown them, lower the heat and add a ladle of broth, cover and cook.

Slice the pecorino into thin flakes and set aside.

Fry the well-dried artichoke segments in a little oil and set them aside.

Cook the garganelli for half the cooking time, drain them, and add them to the artichokes with the broth needed to cook them.

A few moments before the end, add the artichoke and potato cream and mix. Plate, add the pecorino flakes and top with the artichoke chips.