Wind with turmeric artichoke cream and artichoke chips

Clean the artichokes and cut all but one into wedges, which you will slice very thinly. Brown a clove of garlic in EVO oil in a frying pan, add the artichoke wedges, cover with water and cook for about ten minutes. Then blend everything adding a pinch of turmeric. Fry the thin artichoke slices in a pan with plenty of seed oil and add salt to taste.

Cook your pasta in boiling salted water for 13 minutes and drain all cooking water from the shapes (place them upside down on a clean tea towel).