Typical recipe from Enna. It differs from the traditional pasta with artichokes because here we also have eggs.
Pull off the leaves from 10 artichokes (2 per person) and cut them in thin slices. Add lemon juice. Fry an onion in ½ glass of olive oil , add the artichokes, salt, pepper and cook for a few minutes. Add a small amount of water and cook for 20-30 minutes.
In a tureen beat the eggs mixed with grated pecorino (calculate 1 egg and 1 tablespoon of grated cheese per person). Add and mix 500 gr. of taglierini (similar to tagliatelle but smaller) cooked al dente and drained. Finally add the artichokes and serve. Sprinkle each dish with grated cheese.
