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Spaghetti with Artichokes Mint and Chiles
By Chef Mario Batali


16 Baby Artichokes
4 cloves Organic Garlic thinly sliced
1 large Red onion cut into 1/4 inch julienne
4 large Jalapeno Pepper 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


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.