Instructions: Prepare the artichokes (qv globe artichokes).

Slice in half then finely slice from the core to the top.

Heat the olive oil in a thick bottomed pan and add the garlic and thyme.

Add the artichokes and cook gently without colouring until tender.

Add the lemon juice and cook for 1 minute.

Add the cream and most of the mint and simmer for a minute then remove from the heat and add half the parmesan.

Season to taste with a little salt and some freshly ground black pepper.

Meanwhile cook the farfalle in boiling salted water for 3 to 4 minutes or until al dente.

Toss in the sauce and serve sprinkled with the remaining mint and the rest of the parmesan.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.