Fake Ramen

Method

1. Put a pot of cold water with some salt to boil for the pasta and broth.
2. Clean a garlic clove, remove the central germ, and chop finely.
3. Prepare a broth with the outer parts of the artichoke (leaves and stem) and any other vegetable scraps. Place them in a pot with water and bring to a simmer.
4. Cut the artichoke heart into small cubes and keep them in water with lemon juice to prevent browning.
5. In a pan, heat a drizzle of extra virgin olive oil, add the chopped garlic, and lightly brown it.
6. Add the artichoke cubes, lower the heat, and sauté gently.
7. Add the pancetta and continue to sauté until rendered.
8. Add the cherry tomatoes and deglaze with a splash of vinegar.
9. Add two drops of Tabasco and some chili pepper flakes. Cook over low heat for about 10 minutes.
10. In the broth, add the peas and the potato cut into rounds. Cook until tender.
11. Cook an egg until soft-boiled or hard-boiled, then peel and halve.
12. Add the green beans to the broth and cook briefly.
13. Season the broth with salt and pepper.
14. Add the trofie pasta directly to the broth and cook until al dente.
15. Let the pasta rest in the broth for a few minutes before serving.
16. To serve, ladle the pasta and broth into a bowl, place the halved egg on top, garnish with chopped chives, and drizzle with extra virgin olive oil.