Garganelli with cream of artichokes and bottarga

320 gr. Garganelli
4 Artichokes
1 cup of white wine
1 clove of garlic
Extra-virgin olive oil (as needed)
Salt and pepper (as needed)
2 Sun-Dried tomatoes
1 sprig of parsley
4 teaspoons of grated Bottarga

Clean the artichokes, remove the heart and dice. Add the chopped tomatoes, parsely and garlic to a frying pan with olive oil and brown, add the artichokes and dash with wine. Continue to cook for 4 minutes with a pot cover, sprinkle with salt and pepper and blend. Cook the garganelli in an abundant amount of salted water for 5 minutes, drain and finish by adding to the pan and sprinkling with bottarga.