4tablespoonssoy creamor olive oil, or cashew cream, or rice cream
For the artichoke mayonnaise
⅓cup(70grams)sunflower oilor canola oil
2tablespoons(30grams)olive oil
3tablespoons(50grams)soy milkunsweetened
1tablespoonlemon juice
½teaspoonsalt
3tablespoonsartichoke pulpmade from the scraps
For the spaghetti with artichoke sauce
11ounces(320grams)spaghettibronze-cut
2tablespoonsolive oil
1tablespoonparsleyminced
1cupleftover liquid from braised artichokes
How to extract the pulp from artichoke scraps
In a very large pot bring water to boil. Wash the artichoke scraps - leaves, stalk, peel, petals - then add them to the boiling water.
Boil the artichoke scraps for at least 1 hour, stirring occasionally to make sure all scraps cook evenly.
With a rotary vegetable mill start milling / grinding the boiled artichoke scraps. Place a bowl under your vegetable mill to collect the artichoke pulp coming out of the scraps. You should end up with thick green artichoke pulp.
If you want your pulp extra smooth, then add it to a high speed blender and blend at full speed for 5 minutes.
For the artichoke hummus
In a blender add all the ingredients (chickpea, tahini, artichoke pulp, olive oil, lemon juice, salt, pepper, and mint leaves) and blend at full speed for a few minutes until you get a smooth and creamy artichoke hummus.
For the artichoke cream
Add the artichokepulp to a high speed blender, add a pinch or two of salt and blend at full speed for 5 minutes. If your blender is powerful enough, your cream will warm up enough and there won't be a need for cooking the cream. If your blender is not fast enough, then take the cream out of the blender and warm it up in a pot for just a minute.
Serve in a bowl with a drizzle of soy cream or extra virgin olive oil.
For the artichoke mayonnaise
In a tall and narrow container (something like a tall mason jar with a wide opening) add the soy milk at room temperature,the lemon juice and a pinch of salt. Then with a hand blender, start blending into the soy milk and add the oil in a steady stream, very slowly. NOT all at once. Keep blending at all times.
Keep adding the oil, very slowly, until you run out of oil. Blend while moving the blender up and down until you reach a thick, creamy, mayonnaise consistency.
Now take some artichoke pulp extracted from the artichoke scraps and add it to the mayonnaise. Stir and enjoy. TIP: to get a stronger artichoke flavour, first dehydrate the artichoke pulp on a non stick pan on low heat to concentrate its flavour. Then let it cool down and add it to the mayonnaise.
For the spaghetti with artichoke sauce
Cook the spaghetti al dente in salted boiling water, then on a pan add the leftover artichoke sauce from your braised Roman style artichokes (carciofi alla romana).
Add the boiled spaghetti to the pan. Drizzle with olive oil and fresh parsley. Mix the sauce with the spaghetti adding some pasta water if necessary. Serve with a pinch of black pepper and enjoy!TIP: to make this dish even more delicious, add some pieces of leftover braised artichokes if you have them.