Tagliatelle With Artichokes And Provolone Fondue

Preparation:

Preparation: Roll out and cut the fresh egg and flour pasta into fettuccine; cook it in boiling salted water. In the meantime, clean and cut the artichoke hearts into wedges and cook them in a pan with oil, garlic, chilli pepper and grated lemon zest. Melt the cheese in a separate saucepan with hot cream and milk, adding at the end the oil and an egg yolk away from the heat to thicken the fondue. Serve the tagliatelle on the mirror cream cheese.