• Slightly separate the artichokes, eliminate the tips and clean the stalks well. Divide into quarters and cut into thin slices.
• As you clean the artichokes, put them into a
bowl with water and vinegar to prevent them turning brown.
• Lightly fry the chopped onion in a little oil and add the
artichokes before it changes colour.
Cook for a few minutes over a brisk heat.
• Sprinkle with the wine, then turn down the heat, salt
and cook for 15 minutes with a lid.
• Cut the speck into strips and fry them in butter.
• Separately, beat the eggs in a bowl, add the
Grana Padano, salt, pepper, chopped parsley and speck.
• Cook the pasta in plenty of salted water, drain it and add to the artichokes, heat everything together for a minute - then pour in the sauce of eggs and speck and stir well.