Serves 4

250g papardelle
6 baby artichokes, prepared and cooked as for the roast baby artichokes
150g chicken livers, cleaned
2 shallots, peeled and finely chopped
2 cloves of garlic, peeled and crushed
Olive oil for frying
50ml of Marsala or Madeira
100ml chicken stock
200ml double cream
1tbsp chopped parsley
Salt and freshly ground black pepper

Heat the olive oil in a frying pan, season and sauté the chicken livers for about a minute on each side then remove from the pan and transfer to a plate. Add a little more oil to the pan and gently cook the shallots and garlic for a couple of minutes until soft. Add the Marsala and chicken stock and simmer until reduced by two-thirds.

Meanwhile cook the papardelle according to the instructions on the packet and drain in a colander. Add the cream to the stock, bring back to the boil and continue simmering until the sauce has reduced by about half and thickened. Slice the artichokes and add to the sauce with the chicken livers and parsley, season with salt and pepper and simmer for a minute just to re-heat the livers. Toss the pasta with the sauce, season if necessary and serve at once.