What better combination than artichokes, chorizo and Al Bronzo Mezzi Rigatoni 🥰 Ingredients: Serves 4 • 500g Al Bronzo Rigatoni • 250g chorizo • 500g Jerusalem artichokes, cut into small chunks • 4 cloves garlic • Fresh Thyme • Tsp olive oil • 50g pine nuts • 1 lemon • Parmesan • Salt and pepper • 200ml double cream Method: 1. Bring a pan of water to a boil & add salt 2. Cook pasta according to pack & save a cup of pasta water for later 3. In a dry pan toast the pine nuts then set aside. 4. In the same dry pan add chorizo- fry until crisp & lightly browned. Remove chorizo from the pan & keep aside on a plate but leave any fat in the pan 5. Clean and peel artichokes and cut in 5mm chunks (tip - soak in water with lemon juice to stop from browning) 6. Add a drizzle of oil if needed to the chorizo oil pan and add in the chopped artichokes to the pan & season with salt & pepper. Allow to cook until starting to brown (around 5 mins). Add in the garlic & thyme and some past...