Conchiglie Rigate with Mutton and Artichokes

Ingredients

240 g of De Cecco Nr. 50 ridged shells
6 artichokes
5 tablespoons of extra-virgin olive oil
2 cloves of garlic
50 ml white wine
150 ml of broth
250 g Mutton (kid) loin with fat removed
chili pepper
1 small sprig of mint
25 g parmesan cheese
25 g mild pecorino romano cheese

Preparation

Clean artichokes and cut into tiny slices. Sauté in pan with extra virgin olive oil and a clove of garlic. Splash with white wine and finish cooking. Cut the Mutton into 1/2 – cm cubes and sauté for a few moments in a pan with some extra-virgin olive oil, a clove of garlic and some chili pepper flakes. Splash with white wine and allow to cook off. Pour in the broth and reduce sauce to half. Add artichokes and finely diced mint. Fold in the al-dente pasta and sprinkle the Parmesan on top, allowing in to melt into the mixture, along with pecorino, extra-virgin olive oil, and black pepper.