Linguine in creamed artichoke and potato sauce with chopped sausage, pecorino cheese puff pastry and artichoke chips

Procedure

Clean the artichokes and place them in acidulated water. Bring a pot of salted water to a boil. Peel the potato and cut it into small cubes. Drop it into a small saucepan of lightly salted boiling water. Once cooked, they should be soft but not mushy. Drain them, place them in the bowl of a hand blender, add half a ladle of cooking water, the oil, salt, and pepper, and blend until creamy.

Slice the artichokes into about 3/4 mm thick, while half of the last artichoke is sliced ​​very very thinly.

In a pan with a drizzle of oil and two cloves of garlic in their skin.

Fry the larger artichokes, add half a ladle of boiling water and cook them slowly over low heat.

When they are almost cooked, add the sausage, removed from the casing and cut into small crumbs.

Add the artichoke cream from grandma's preserves to the potato cream.

Once the pasta is three-quarters cooked in the pot with the potato and artichoke cream, add a ladle of boiling water and begin to risotto. Meanwhile, fry the very thin artichoke segments in peanut oil; I also cut the stem into strips.

Once cooked, add the artichokes and sausage and sauté, adding some of the remaining sauce. Using a knife or mandolin, slice very thin pecorino leaves and arrange them on the linguine.

Enjoy your meal.