Tagliatelle with artichoke bottoms, spinach and ham

Remove the stem set and outer leaves of the artichokes.

Cut the lemon in half and rub with the cutting edge of the fruit over the bottom of the artichokes.

Bring a generous pot of water to the boil. Press out both lemon halves and add the juice to the water.

Cook the artichokes in 30 minutes until done. Cover them with a plate so that they stay well under water. Scoop out of the water and allow to cool.

In the meantime, heat a frying pan without oil or butter and toast the pine nuts in 3 min. Until golden brown. Let cool on a plate.

Remove the leaves and hay (in the core) from the artichoke. Keep the artichoke bottoms apart.

Cook the pasta according to the instructions on the package.

Finely chop the spinach and the ham in strips.

Heat the butter in a skillet and add the flour. Allow to cook gently for 2 minutes on low heat.

Add the milk while stirring to create a smooth sauce.

Spoon the spinach, ham, Parmesan cheese and nutmeg through it and simmer for 2 minutes on low heat.

Meanwhile cut the artichoke bottoms into cubes and mozzarella in four.

Spoon the pasta through the sauce and season with (freshly ground) pepper.

Garnish with artichoke bottoms, mozzarella and pine nuts. Serve immediately.