Fusilli with artichokes and Tremosine Formagella

Even simple dishes can be delicious; always use good-quality ingredients.
INGREDIENTS FOR 2
200 g fusilli
4 artichoke hearts
1 garlic clove
Chopped parsley
Tremosine Formagella, or another mild cheese
Garda extra virgin olive oil
Salt
Pepper
I clean the artichokes, keeping the hearts.
I used 6 hearts because I made this a complete meal and wanted generous portions. I slice them thinly.
I heat extra virgin olive oil and a garlic clove in a frying pan.
I add the artichokes and start cooking, adding a little water to prevent burning.
I add salt and pepper and cook until done, keeping them crisp rather than mushy.
Meanwhile, I remove the rind from the Tremosine Formagella. Other cheeses work too, but I try to use local products.
I coarsely grate it.
I cook the pasta.
I drain it into the pan of cooked artichokes, add a few tablespoons of pasta water and mix well.
I add chopped parsley too.
I plate it, scatter generously with cheese, drizzle with oil and serve immediately. The heat melts the cheese, bringing the ingredients together.