Roasted Artichokes with Pumpkin, Garlic & Sundried Tomato Sauce

Drain and halve the artichokes and wrap with the hame then pin with toothpicks. Place into a bowl with vinegar, oil and half the salt and pepper, 2 cloves of garlic and half of the chopped basil.

Marinate for 2 hours. Cut up pumpkin into julienne. Blanche and refresh. Cook the Crests in boiling water with a little oil and the bay leaves. After pasta is al dente, refresh in cool water, drain and set aside. Place the wrapped artichokes on a wire rack within a tray. Place the tray on the bottom of the oven, roast off the artichokes. Saute the onions, garlic, remaining salt and paepper, chopped basil and half of the pumpkin.

Mixing in the sundried tomatoes and BUITONI Tomato Coulis, simmer for 3-5 minutes stirring occasionally.

Plunge the cooked pasta into a fresh pot of boiling water. Add the cream to the sauce and reduce, thickening with beurre manie only if necessary. Add remaining pumpkin and chopped chives to the sauce. Drain pasta and serve onto the plates, place the roasted artichokes on top of pasta. Spoon the sauce over the top of the artichokes and garnish with pinenuts and fresh herbs.