Pasta, Potatoes and Smoked Provola with Artichokes Roman Style

Method

1. Peel the potato and cut it into small cubes.
2. Heat abundant oil in a pan and add the potato cubes. Let them stick slightly to the bottom to develop flavor.
3. Clean one artichoke: remove the tough outer leaves, trim the stem, and cut it into thin slices. Immediately rub with lemon to prevent browning.
4. Add the sliced artichoke to the pan with the potatoes.
5. Grate a clove of garlic directly into the pan and stir quickly to avoid burning.
6. Cover the vegetables with water and scrape the bottom of the pan to release the caramelized bits.
7. Bring to a boil and let cook for a couple of minutes.
8. Add the mixed pasta directly into the pan. Stir and add more water as needed.
9. Season with salt and pepper.
10. While the pasta cooks, clean the second artichoke, cut it into very thin horizontal slices, and fry in avocado oil at 180°C until golden and crispy. Drain on paper towels.
11. When the pasta is al dente and creamy, turn off the heat.
12. Cut the smoked provola into small cubes and add to the pasta along with grated pecorino cheese. Stir until melted and creamy.
13. Let the pasta rest for a minute to become even creamier.
14. Serve the pasta, top with extra grated pecorino, a sprinkle of black pepper, and the fried artichoke chips. Garnish with chopped fresh parsley.