Creamy Jerusalem Artichoke Pasta

1: Peel the artichokes and chop them roughly.

2: Drizzle with olive oil and salt, roast at 200C for 25-30 minutes.

3: Meanwhile, fry the lardons until crisp and then set aside.

4: Dice the shallot and fry this in the same pan for 5 minutes before adding minced garlic.

5: Turn off the heat while waiting for the artichokes to be ready.

6: Boil the pasta.

7: Remove the artichokes, blend them until smooth with cream and some water to loosen.

8: Pour this into the pan along with the drained pasta, some pasta water, and 2/3 of the crispy bacon bits.

9: Stir well and serve with the remaining bacon bits on top.