Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 300g. of whole wheat pasta 4 artichokes 1 stick of celery 1 carrot 1 sprig sage 1 sprig thyme 1 black truffle oil 2 tablespoons olive oil 125ml. 250ml dry white wine. vegetable stock 1 lemon, salt, pepper -------------------------- PROCEDURE Clean the artichokes: remove the first two rounds of leaves, then cut in half 'the length, remove the beard internal and slice thickness of a few cm.
As you slice them, put into a bowl with water acidulated with lemon juice to prevent them discolouring. Peel the carrot and celery, then chop them together stufateli and thyme in a saucepan with two tablespoons of extra virgin olive oil and a few leaves of sage. After a few minutes, add the artichoke slices of well-drained and dried.
Add salt and cook for just a couple of minutes, then deglaze with white wine in order to allow the artichokes white. As soon as the alcohol will be 'evaporated pour a ladle of broth and continue cooking over low heat for 10 minutes or until the sauce will be' thickened. Cook the pasta in plenty of full boiling salted water, drain it al dente and transfer it to the pan with the sauce of artichokes, stir for a few minutes so the dough to simmer, then transfer it to a serving dish and sprinkle with sliced black truffles cool. 
As you slice them, put into a bowl with water acidulated with lemon juice to prevent them discolouring. Peel the carrot and celery, then chop them together stufateli and thyme in a saucepan with two tablespoons of extra virgin olive oil and a few leaves of sage. After a few minutes, add the artichoke slices of well-drained and dried.
Add salt and cook for just a couple of minutes, then deglaze with white wine in order to allow the artichokes white. As soon as the alcohol will be 'evaporated pour a ladle of broth and continue cooking over low heat for 10 minutes or until the sauce will be' thickened. Cook the pasta in plenty of full boiling salted water, drain it al dente and transfer it to the pan with the sauce of artichokes, stir for a few minutes so the dough to simmer, then transfer it to a serving dish and sprinkle with sliced black truffles cool.
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