Title: Spaghetti With Artichokes, Mint And Chilis
Categories: New, Text, Import
Yield: 4 servings
16 baby artichokes,outer leaves
: removed, stems peeled and
: soaking in cool, acidulated
: water
4 cloves garlic, thinly
: sliced
1 lg red onion, cut into --
: 1/4-inch julienne
4 jalapeno peppers, -- seeded
: and sliced
4 oz extra virgin olive oil
1 lb spaghetti
1 bunch mint, leaves removed
: and left whole
1/4 c freshly grated pecorino
: Freshly ground black pepper
Bring 6 quarts water to boil, add 2 tablespoons salt.
Slice the trimmed artichokes up and down 1/4-inch
thick to yield 4 to 5 pieces per artichoke. Place
artichokes in large saute pan with garlic, onion,
jalapenos and olive oil and saute over medium high
heat until artichokes are tender but not too brown.
Set aside.
Drop spaghetti into boiling water and cook until
tender yet still al dente. Drain in colander over
sink, reserving 1/2 cup pasta water.
Pour hot pasta into saute pan with artichokes. Turn
heat to medium and gently toss to coat pasta with
ingredients. If it seems too dry, add a little of the
pasta water and toss again.
Toss in mint leaves, grated cheese and toss to mix.
Pour into heated serving bowl, grind pepper over and
serve.
