Spaghetti With Artichokes Mint And Chilis

Serving Size : 4
Ingredients

for prepare Spaghetti With Artichokes Mint And Chilis

:

Amount	Measure	Ingredient - Preparation Method
16		baby artichokes - outer leaves
removed stems peeled soaking in acidulated water spaghetti with artichokes mint and chilis
4		garlic cloves - thinly sliced
1	large	red onion - cut 1/4" julienne
4		jalapeno peppers - seeded, sliced
4	ounces	extra-virgin olive oil
1	pound	spaghetti
1	bunch	mint - leaves removed,
and left whole spaghetti with artichokes mint and chilis
1/4	cup	freshly-grated pecorino cheese

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 sautй pan with garlic, onion, jalapenos and olive oil and sautй 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 sautй 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5612)

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