Pasta with Potatoes and Artichokes

Method

1. Prepare the broth: in a pot, combine 1.5 L cold water, 8 g salt, 70 g celery, 70 g carrot, 70 g onion, 1 garlic clove, a couple of cherry tomatoes, and the tips of the artichokes (reserved from cleaning). Bring to a boil and cook for 20 minutes. Strain the broth and set aside.
2. Peel the potatoes and place them in a bowl of cold water to prevent oxidation. Cut most of the potatoes into strips about 1 cm thick; finely chop or grate one potato to help create the creamy texture. Return to water.
3. Clean the artichokes: remove the tough outer leaves, trim the stem, and remove the fibrous part of the stem. Cut the hearts into pieces roughly the size of the pasta. Keep the stems and cut them similarly. As you work, place the pieces in a bowl of water with lemon juice to prevent browning.
4. Finely chop a handful of parsley and set aside.
5. Finely chop the white onion and the garlic clove (remove the germ from the garlic).
6. In a large pan, heat half of the butter (about 5 g) with a drizzle of olive oil over low heat. Add the chopped onion and garlic and sweat until softened, about 2–3 minutes.
7. Add the artichokes and potatoes to the pan. Season with salt and pepper. Increase the heat to medium and cook for 4–5 minutes, stirring occasionally.
8. Pour in enough broth to just cover the vegetables. Cover with a lid and cook for 10 minutes. Check if the potatoes and artichokes are almost tender; if not, add more broth and cook for another 4–5 minutes.
9. When the vegetables are nearly done, add more broth (enough to cook the pasta) and bring to a rapid boil. Taste and adjust seasoning if needed.
10. Add the pasta and cook for 2–3 minutes less than the package instructions, stirring occasionally. Adjust the heat to maintain a consistent broth level: if too liquid, remove the lid and increase heat; if too dry, add a little hot broth.
11. A few minutes before the pasta is done, remove the pan from the heat. Add the chopped parsley, the remaining butter (about 5 g), and the grated Parmesan. Let the cheese melt for a few seconds, then stir vigorously to create a creamy sauce.
12. Cover the pan and let rest for 2 minutes to finish cooking the pasta with residual heat. Serve with a drizzle of raw olive oil and a sprinkle of fresh parsley.