Pasta with globe and Jerusalem artichokes

Ingredients

• 500g artichokes hearts – steamed
• 400g Jerusalem artichokes
• Parsley
• Garlic
• Chilli
• 6 chopped black olives
• 1 teaspoon capers
• Olive oil
• Basil
• 1 onion
• 1 glass white wine
• Parmesan shavings

Method

1. Peel and chop Jerusalem artichokes and put into a pot with water.   
2. Steam the artichokes hearts in some water with salt & pepper and teaspoon of white wine vinegar. Make sure that both types of artichokes are cooked and tender. 
3. Strain and reserve the water of the Jerusalem artichokes. 
4. Meanwhile in a blender put half the steamed artichoke hearts, and are tender together with some olive oil, chopped parsley, garlic and half a chilli (depending if you like it hot), olives, capers and a couple of basil leaves till it becomes creamy.     
5. Fry one whole chilli, a chopped onion, garlic and parsley  
6. Add the remainder of the artichoke hearts and cook, add good glass of white wine, and continue to cook till alcohol evaporates.  
7. Now start adding some of the Jerusalem artichokes to the pan together with the creamy artichoke paste you blended and continue to cook on a medium/slow heat.
8. Bring a pot with water and salt to the boil for the pasta, once this is half cooked, strain and add to the pan 
9. Add the water reserved from the Jerusalem artichokes, to the pasta, along with the artichokes themselves
10. Serve with Parmesan shavings