175 g (6 oz) artichoke hearts in oil or brine, drained and cut into wedges
2 spring onions, sliced
handful of basil leaves, chopped
small handful of mint leaves, chopped
2 tablespoons olive oil
salt and pepper
Cook the pasta in a saucepan of salted boiling water according to the pack instructions until al dente.
Meanwhile, whisk together the eggs and crème fraîche in a large bowl and season well. Tear the chicken into shreds, discarding the skin, and mix in with the Parmesan, artichokes, spring onions, basil and mint.
Drain the pasta, then cool slightly under cold running water and drain again. Mix together with the egg mixture and season well.
Heat a large nonstick frying pan over a medium heat, then add the oil. Tip in the pasta mixture, smoothing over the surface with a spoon. Leave to cook over a medium heat for 20 minutes until just set. Serve cut into wedges.