| 1. |
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Peel and remove choke. |
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| 2. |
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Place in a large sauté pan with garlic, thyme and season. |
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| 3. |
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Roast the artichokes at 340°F for 35-40 minutes or until done. |
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| 4. |
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Cut into quarters and toss with finished pasta. |
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| 5. |
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In a large saucepot add butter and cream. |
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| 6. |
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On high heat cook until it clears up and smells like roasted nuts. |
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| 7. |
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The milk solids should have separated onto the bottom. |
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| 8. |
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Strain through a chinois and cool and add fresh thyme. |
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| 9. |
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Heat up just before severing with pasta. |
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| 10. |
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In a mixer add flour and make a well for the eggs and cream. |
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| 11. |
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Add salt and mix on lowest speed until a ball forms. |
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| 12. |
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Continue mixing mix till elastic and smooth. |
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| 13. |
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Wrap with plastic and let the dough relax for an hour. |
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| 14. |
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Roll pasta out on a pasta machine till the thinnest it will go. |
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| 15. |
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Then cut large strip and cook in chicken stock. |
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| 16. |
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Add thyme brown butter and warm artichokes. |
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| 17. |
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Season to taste. |
