FOR 2 PEOPLE
spaghetti alla chitarra, Ferrarini selection, 160 gr
Ferrarini culatello with pig skin, 50 gr
fresh artichokes, 2
Ferrarini extra virgin olive oil
Ferrarini NON- GMO butter
lemon
salt, pepper

Clean the artichokes till the heart, finely cut them and burn them in boiling water with lemon for 5 minutes long.
Put in a frying pan the culatello julienne cut with some butter and some extra virgin olive oil, add the dripped artichokes, salt and pepper; soften with meat broth. Cook the Spaghetti, add them inside the frying pan and with some grated Parmigiano Reggiano.