Linguine with Artichokes

Method

1. Clean the artichokes: remove tough outer leaves, trim the stem, and cut off the top. Slice three artichokes thinly for the sauté and cream. Reserve one artichoke for frying; slice it very thinly.
2. Heat olive oil in a large pan. Add minced garlic, marjoram, thyme, salt, and pepper. Sauté briefly.
3. Add the sliced artichokes (for sauté) to the pan. Cook until golden, stirring occasionally.
4. Deglaze with white wine. Let the alcohol evaporate, then add enough water to cover the artichokes. Simmer until tender.
5. Meanwhile, heat seed oil in a deep pan to 180°C (350°F). Fry the reserved thin artichoke slices in batches until golden and crispy. Drain on paper towels.
6. Once the sautéed artichokes are tender, remove about half of them to a bowl (these will be added later for texture). To the remaining artichokes in the pan, add 50–60 ml of heavy cream. Cook until the cream thickens and reduces.
7. Transfer the cream mixture to a blender or use an immersion blender. Add a small piece of butter and a strip of lemon zest. Blend until smooth. Add a splash of pasta cooking water if too thick.
8. Cook the linguine in salted boiling water until very al dente (about 3–4 minutes less than recommended cooking time).
9. Drain the pasta, reserving some pasta water. Add the linguine to the pan with the artichoke cream. Toss over medium heat, adding pasta water as needed to achieve a creamy consistency.
10. Fold in the reserved chunky sautéed artichokes. Adjust seasoning with salt and pepper.
11. Serve the pasta in bowls. Top with the fried artichokes and fresh marjoram leaves. Add a final grind of black pepper and a drizzle of olive oil if desired.