350 grams of paccheri
250 gr of minced pork 3 artichokes
Extra virgin olive oil
Salt and pepper
Clean the artichokes by removing the harder outer leaves and reaching the heart. Cut one half into strips and one half into slices.
Mash the germ-free garlic clove with the palm of your hand and brown it in a pan with extra virgin olive oil. Add the sliced artichokes and cook for 10 minutes.
Fry the artichokes cut into strips.
Prepare the meatballs by mixing the pork, 2 handfuls of Parmesan, salt and pepper and fry them in plenty of oil. Boil the paccheri and drain them al dente, stir them in a pan with artichokes and meatballs. Add the chopped parsley and finish cooking. Put on a plate and serve hot.