Slowly heat the oil with the clove of garlic in a pan over low heat. Slice thinly the speck, then put it in the pan with santoreggia
Then add the artichokes, already cleaned and cutted into thin slices, cook everything for at least 25 minutes. At the end of cooking add salt to taste.
Meanwhile take the sun-dried tomatoes and whisk them until they are reduced in to a cream that will serve as the basis of the dish.
Cook the Pappardelle in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the artichokes and the speck.
Then, add a generously handful of pepper.
Serve the Pappardelle, taking care to put the cream of sun-dried tomatoes on the bottom of the dish.
Prova anche tu la ricetta!