Tajarin with artichokes and parmesan sauce

Prepare the artichokes: clean the artichokes, cut them finely into wedges and soak them in acidulated water.
Drain them and sauté them in a large skillet with butter, stir, season with salt and pepper, add a few tablespoons of water and put the lid on.
Let them stew over a gentle heat for 10 minutes.
Remove from the heat and keep warm.
Prepare the Parmesan sauce: heat the cream over medium heat, add the grated Parmesan cheese, stir carefully and raise the heat slightly, stir again to blend everything together (you can also prepare the Parmesan sauce in a bain-marie to prevent lumps from appearing during cooking).
Turn off.
Cook the tajarin in plenty of boiling salted water for 3 minutes and keep them al dente, blending thoroughly.
With a slotted spoon, drain the tajarin directly into the pan with the artichokes, add the parmesan sauce, turn them in the pan with the sauce for a couple of minutes

Albesi Egg

the traditional