for 4 people

Artichokes

6	medium artichokes (each approx. 150 g)
	salted water, boiling
3 tbsp	lemon juice

Pasta

500 g

pasta (e.g. Lumaconi)

Miso butter

50 g	butter
1	shallot, finely chopped
1	garlic clove, squeezed
2 ½ tbsp	miso paste
2 ½ tbsp	lemon juice
1	organic lemon, zest peeled with a peeler, finely chopped
20 g	Micro Greens

How it's done

Artichokes

Peel the stem of the artichokes just below the base of the head, remove the bottom 3–4 rows of leaves from each, then trim the remaining leaf tips by approx. ⅓, using a knife. Add the artichokes and lemon juice to the boiling salted water. Weigh down the artichokes with a slightly smaller pan lid so that they are completely covered with liquid, cook for approx. 15 mins. until soft. Remove the artichokes with a slotted spoon, drain, allow to cool slightly. Halve the artichokes lengthways. Remove the "beard" using a teaspoon and detach the remaining artichoke leaves.

Pasta

Cook the pasta in the same salted water until al dente, drain the pasta, reserve approx. 250 ml of the cooking water, set aside.

Miso butter

Heat the butter in the same pan. Add the shallot and garlic, sauté for approx. 2 mins. Add the miso, lemon juice and reserved cooking water, bring to the boil. Reduce the heat, add the pasta and artichokes, mix, heat through. Plate up the pasta, top with the lemon zest and micro greens.

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