1
Clean the artichokes by removing the first two or three layers of petals.
2
Select the good petals and set aside the damaged ones.
3
Wash the artichokes in a bowl of water.
4
Place the cleaned artichokes in a pot of water and boil for at least 30 minutes.
5
Prepare a bowl of water with squeezed lemon juice.
6
Trim the end of the stem of the artichoke by a couple of centimeters and discard it.
7
Remove the outer layer of the stem using a knife or a peeler, being careful.
8
Place the cleaned stem in the lemon water.
9
Clean the artichoke by removing the end where the petals were attached.
10
Cut the top of the artichoke by a couple of centimeters.
11
Cut the artichoke in half and scoop out any hairy parts with a spoon if necessary.
12
Slice each half into strips of about half a centimeter and place them in the lemon water.
13
Cut the stems into cubes and add them to the lemon water as well.
14
Once the artichokes are boiled, blend them with the cooking liquid for at least 3 minutes.
15
Pass the blended mixture through a fine sieve to separate the fibrous parts from the usable part.
16
In a large skillet, add a generous amount of olive oil and the garlic cloves.
17
Remove the garlic once it has released its flavor and add the drained artichokes.
18
Season with a few pinches of salt, black pepper, and chili pepper to taste.
19
Cook for at least 10 minutes, stirring occasionally.
20
Add the blended artichoke liquid and cook for another 5 minutes.
21
Prepare the gorgonzola cream by heating milk and gorgonzola in a pot until melted, cooking for a maximum of one minute.
22
Once the pasta is cooked, toss it with the artichoke mixture for at least two minutes to combine.
23
Plate the tagliatelle and generously top with the gorgonzola cream.
