Artichoke and Thyme Pasta

550g Egg Pasta

2 large Globe artichokes

150ml Milk

1 tablespoon Olive oil

2 Shallots, finely chopped

2 Garlic cloves, sliced

2 teaspoons fresh Thyme leaves, chopped

1 cup vegetable stock

1 cup thickened cream

Grated parmesan

• Cook pasta in a large saucepan of boiling salted water until al dente and drain.
• Meanwhile, peel outer leaves from the artichoke, slice about an inch from the top of the flower, pry open the petals and remove the fluffy choke from the centre with a spoon.
• Slice artichoke thinly, cover with milk and soak for 5 minutes.
• Heat the oil in a deep frypan over medium heat, add the shallots and garlic and cook until softened.
• Drain the artichokes and pat dry with paper towel.
• Add artichokes to pan and cook, stirring for 3- 4 minutes.
• Add thyme and stock, cook until mixture is reduced to half.
• Turn heat to low, add cream and heat through.
• Add sauce to pasta. Season with salt and pepper and sprinkle with freshly grated parmesan cheese.