Tagliolini with Albenga flowers

Ingredients:
400gr tagliolini, 100gr Parma ham cut in strips, 8 artichokes hearts cut in small slices and brushe with lemon juice, 40gr walnuts, 40gr grated parmesan, 30gr chopped baby onions, a ladla beef broth, a half ladle white wine, 4 spoons extra virgin olive oil, 10gr butter, salt.

Directions:
Place a large frying pan over a medium-high heat, add baby onion and brown. Add artichokes, walnuts, butter and salt and continue over a medium-high heat to obtain a crunchy mix. Pour with wine and let it evaporate. Add pasta, broth, Parma ham and mix all together and stir until all the liquid is absorbed. Serve with a sprinkle grated parmesan.