- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Mario Batali
Ingredients
- 16 Baby Artichokes
- 4 cloves Organic Garlic thinly sliced
- 1 large Red onion cut into 1/4 inch julienne
- 4 large Jalapeno Chile seeded and sliced
- 1/2 cup Extra Virgin Olive Oil
- 10 ounces Spaghetti
- 1 bunch Mint leaves only (about 1/2 cup)
- 1/4 cup Pecorino Romano Cheese freshly grated
- Fresh Ground Black Pepper
Directions
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
Peel the stems and remove the outer leaves of the baby artichokes. Place them in a bowl of cool, acidulated water while you cut each artichoke top to bottom into four or five ¼ inch thick slices.
In a large sauté pan, combine the artichokes with the garlic, onion, jalapenos, and olive oil and sauté over medium-high heat until the artichokes are tender but not too brown, 8-10 minutes. Set aside.
Drop the spaghetti into the boiling water and cook according to package directions, until tender yet al dente. Drain the pasta, reserving ½ cup of the cooking water.
Add the hot pasta to the pan with the artichokes. Reduce the heat to medium and cook for 1 minute, gently tossing to coat the pasta with the sauce. If it seems to dry, add a little of the reserved pasta water and toss again. Add the mint leaves and grated cheese and toss to mix. Pour into a heated serving bowl, top with black pepper, and serve.
