Prepare the artichoke stems. Peel them until you reach the whiter, softer part inside, rub them with half a lemon to prevent them from browning. Slice them in rounds, then collect them in a pan with olive oil and a crushed clove of garlic.

Brown the artichoke stems on medium-low heat, until soft, then set aside.

Cook the pasta in a large pot of boiling salted water.

In a bowl, prepare the eggs for the carbonara. Break in two eggs, then add the grated pecorino romano, a pinch of salt – not too much as the pecorino is already quite salty –, and a generous pinch of ground black pepper. Whisk with a fork and set aside.

Drain the pasta al dente, then toss it into the pan with the artichoke stems. If the pan is cold, reheat it briefly.

Pour in the beaten eggs and toss well. The heat of the pasta and artichoke stems will work on the eggs to create a rich, creamy sauce. Do not heat the pan again, or you’ll end up with scrambled eggs. Dust with more pecorino cheese, some black pepper and serve immediately.