Ingredients
Olive oil
1 jar or tin of artichoke hearts (about 200 g drained), halved
1 leek, finely sliced
1 garlic clove, thinly sliced
5 sprigs of fresh thyme, leaves picked (or 1tsp dried)
50 ml white wine
200 g radiatori
120g baby spinach
100 g taleggio, rind removed and torn into pieces
1 heaped tbsp crème fraîche
Salt and black pepper
For the crumb:
10 g butter
20 g breadcrumbs
15 g pine nuts
Zest of ½ lemon
Pinch salt
Method
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Heat a generous drizzle of olive oil in a large frying pan over medium heat. Add the artichoke halves cut side down and fry until caramelised and lightly charred. Remove from the pan and set aside.
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Add the butter with a drizzle of olive oil to the same pan. Add the leek with a pinch of salt and cook gently for 6–8 minutes until soft and slightly jammy. Stir in the garlic and thyme and cook for another minute until fragrant. Pour in the white wine, if using, and let it bubble away for a minute or two.
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Meanwhile, cook the pasta in a large pan of well-salted boiling water until al dente, reserving a mug of the cooking water before draining.
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Add the drained pasta to the leeks, along with the artichokes and a generous splash of the reserved pasta water. Stir in the creme fraiche and taleggio, allowing them to melt into a silky sauce. Fold through the spinach and let it wilt in the heat of the sauce, adding a little more pasta water if needed to loosen to a creamy coating sauce. Taste to season with salt and pepper.
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In a small frying pan, melt the butter over medium heat. Add the breadcrumbs and pine nuts with a pinch of salt and cook, stirring often, until golden and crispy. Remove from the heat and stir through the lemon zest.
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Divide the pasta between bowls and scatter over the breadcrumbs. Finish with a drizzle of olive oil and extra thyme leaves.
