Spaghetti di Sardegna

Method

1. Crush the garlic clove, remove the skin and the inner germ, then finely chop it. Let it sit at room temperature for a few minutes.
2. Clean the fennel fronds (barba di finocchio) by removing tough parts, then finely chop them and set aside.
3. Cut the cherry tomatoes into quarters.
4. Slice the bottarga very thinly with a knife and set aside.
5. Using a vegetable peeler, make shavings of the pecorino fiore sardo.
6. Clean the artichokes: remove the stem, trim the outer leaves, and cut off the thorny tips. Immediately rub the cut surfaces with lemon to prevent oxidation. Place the cleaned artichokes in a bowl of water with lemon juice.
7. Remove the hairy choke from the artichoke hearts with a knife. Slice the artichokes into medium-sized pieces, keeping them in the lemon water to prevent browning.
8. Recover the artichoke stems, remove the tough outer layer, and slice the tender core into very thin strips. These will be the 'crunchy surprise' in the dish.
9. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
10. While the pasta cooks, heat a large pan with extra virgin olive oil and the chopped garlic. Cook until the garlic is lightly golden.
11. Add the drained artichokes to the pan, followed by the fennel fronds, cherry tomatoes, and olives. Season with salt and pepper. Cook for about 10 minutes over medium heat, until the artichokes soften but are not mushy.
12. When the pan is almost dry and the artichokes begin to stick, add a splash of pasta cooking water to deglaze.
13. Add the thinly sliced artichoke stems (the 'cuori del gambo') to the pan and raise the heat.
14. Drain the spaghetti al dente and transfer it to the pan. Toss well over high heat for a minute, then add a drizzle of raw extra virgin olive oil. Remove from heat.
15. Plate the pasta. Top with the thinly sliced bottarga, pecorino shavings, a pinch of grated bottarga, and a final drizzle of raw extra virgin olive oil.