Pasta with Artichokes and Bottarga

Method

1. Clean the artichokes well, including the stems. Remove the choke and any tough leaves.
2. Rub the artichokes with lemon to prevent browning.
3. In a pan, heat olive oil, garlic, and chili pepper. Add the artichokes and season with salt. Cook briefly.
4. Add a splash of Sambuca liqueur.
5. Remove a portion of the artichokes and set aside. Add a little water to the remaining artichokes and cook until very soft.
6. Blend the overcooked artichokes into a puree.
7. Put the puree back into the pan and add the reserved artichoke pieces along with some mint.
8. In a separate pan, heat seed oil and fry the artichoke pieces in batches until crispy.
9. Cook the spaghetti until al dente.
10. Toss the spaghetti with the artichoke puree, lime zest, and bottarga.
11. Serve topped with the crispy fried artichokes.