Tagliatelle with Baby Artichokes
To prepare the artichokes: Remove the green outer leaves from the baby artichokes. Trim off the tops then carefully use a sharp knife to peel the stems and lower part of the hearts. Cut in half and scrape the choke out with a spoon. Rinse the garlic and peel. Peel the shallots and chop. Heat the oil in a large saucepan and sweat the shallots until soft. Deglaze with wine then add the garlic, artichokes, bay leaf, rosemary and sugar and season with salt and pepper. Reduce the heat and simmer for about 30 minutes.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain and toss with the artichokes. Arrange on serving plates. Halve the garlic bulbs and serve with the pasta. Crumble the cheese over the pasta to serve.