Tagliatelle with lamb meatballs and artichokes

Method

1. Roughly chop the garlic and add to a pestle and mortar with a pinch of flaky sea salt. Grind to a paste, then add the olives and grind those to a paste. In a mixing bowl, combine the paste with the lamb mince, breadcrumbs, egg and plenty of salt and pepper. Roll into 10 equal balls.
2. Heat a splash of oil in a large shallow pan with a lid over a high heat, add the meatballs and brown all over. Tip in the artichokes, along with the liquid from the tin, then the cream and oregano. Turn the heat down to a medium simmer and cook with the lid on for 5 minutes, then with the lid off for 5 minutes.
3. Meanwhile, cook the tagliatelle in a pan of boiling water for 10 minutes. Drain and add to the meatballs, then stir in the chopped parsley and some parmesan, reserving a little of each to garnish. Serve with freshly ground black pepper.