Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
This is a preparation I plan to make whenever I have 2 or more large artichokes to cook for another preparation. You boil or steam the artichokes and then remove all the flesh from the inside of the bracts, saving them for the pasta and reserving the foundations for the other dish.
Yield: Makes 3 servings
Preparation Time: 20 minutes or 1 hour
2 large cooked artichokes
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 large garlic clove, finely chopped
Salt and freshly ground black pepper to taste
1/2 pound spaghetti
1/2 cup freshly grated parmigiano-reggiano cheese
1. Remove the flesh from the inside of the bracts of all the artichokes scraping with a teaspoon, reserving them and saving the foundations for another purpose.
2. In a skillet, heat the olive oil with the parsley and garlic over medium heat and once the garlic begins to sizzle, add the artichoke. Season with salt and pepper. Cook until heated through, stirring, about 3 minutes.
3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to the skillet and toss with the artichokes. Toss again with the cheese and serve.
Posted: 12/25/2006
