Clean the artichokes, remove the outer leaves up to their central heart. Cut them to taste, put them in a hot pan with EVO oil, poached garlic, salt and pepper. Pour in white wine and cook them completely.
Blend all the ingredients together. If necessary add a few drops of water to make everything creamier.
Cook the Quadrelli in salted water according to the times indicated. Put them in a pan with extra virgin olive oil, possibly a little cooking water, a sprig of thyme and artichokes. Serve in hot individual dishes, mixing with artichokes the pasta in a pan, garnish with the creamy green and fresh thyme.
SUGGESTIONS:
To make the creamy sauce more delicate you can boil garlic in milk, while to get it more tasty and rich you can use a ceramic mortar.
