On our recent trip to Italy (read about it), we had a chef prepare this special dish artichoke pasta. I haven't really cooked with artichokes, except for once or twice. The first time I saw this weird looking fruit, was on a visit to my aunts house. I saw her eating it, and was quite amazed. She showed me how she picked off the individual leaves, dipped it in a ceasar type of dip, and then with her teeth scraped the soft fleshy underside of the leaves. She gave me some to try, and I had to admit, I liked the flavor. But after that, I just promptly forgot about it. The next time I came across this unique vegetable was on another trip to Italy, when we visited Rome. We ate at one of these quaint restaurants, and one of the appetizers on the menu, was fried Jerusalem artichoke. I had to try it, I was very curious about it. I did, and I loved it! It was a whole different dish, than the cooked version, and I really loved it. When I came back home, I resolved to try it. I bought several and proceeded to throw it into a pot with hot oil, deepfrying it. I waited and waited, kept on checking on it, but nothing happened. It didn't become crispy, it just looked like an oily soggy mess. I left it there a while, but it never became the texture I wanted it, and remembered it to be. Eventually it just burned, and I threw it out. What a Flop! So now when we went to the store with our chef, to select ingredients, and he suggested artichokes, I was eager to give it a try, and learn how to prepare it. He bought about 4 pieces for the 2 of us. He proceeded to make the artichoke pasta, according to the following directions. He kept a few pieces whole, to eat on it's own , and the rest he mashed and created this pasta dish. It came out delicious. Now I have a new vegetable to try at home! So here I am sharing it with you, and I urge you to give it a try, and experiment with this vegetable.