Wash the artichokes, remove the tough outer leaves, peel the stem, cut the flower in half and remove the tassels inside. Cut the artichokes into small wedges, and then fry the garlic in a pan with a little olive oil. Add the sliced artichokes and black olives cut into pieces, season with salt, pour a ladle of water and cook with the lid on medium heat until the artichokes will be softened (if necessary, add more water). Once cooked, cut the artichokes and reduce them into a cream. Meanwhile, boil the water in a separate pot, break Spaghettoni into about 2 inches pieces and throw them into the boiling water with the salt. Drain when they are still hard and continue cooking in the pan with the artichokes and little cooking water (add a little at a time). Stir often and finish cooking “al dente”. Let the pasta cool, then put it in a bowl and add the eggs. Mix well and put in refrigerator for at least 15 min. At this point, remove from the refrigerator and form the “arancini”: wet your hands, apply a bit of pasta on the palm and put a cube of cheese in the center. Form into a ball, compact very well, and then roll each ball of spaghetti in breadcrumbs. Fry in hot oil and serve warm.
Recipes with pasta Fabianelli on the blog Noodloves