Fusilli with artichokes

INGREDIENTS FOR 2 PEOPLE
160 g fusilli
2 artichokes
Half an onion
1 garlic clove
Half a glass white wine
1 glass water
Salt and pepper
Parsley
Parmigiano
50 g Scamorza dolce
Extra virgin olive oil
I remove artichoke stalks, tough leaves and tips.

I halve the hearts and remove the choke with a knife.

I soak in lemon-acidulated water to prevent darkening.

I slice finely.

I heat oil, garlic and chopped onion.

I brown and add artichokes.

I let flavours develop, add white wine and evaporate.

I add water.

Then salt, pepper and chopped parsley; cover and cook about 20 minutes.

I dice Scamorza and grate Parmigiano.

I drain pasta al dente, fairly wet, into artichokes.

I toss thoroughly with Parmigiano, Scamorza and oil for a few minutes, then plate.