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CATEGORY CUISINE TAG YIELD
Grains Import, New, Text 1 Servings

INGREDIENTS

16 Baby artichokes, outer
leaves removed stems
peeled and soaking in
cool acidulated water
4 Cloves garlic, thinly sliced
I 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 Mint, leaves removed and
left whole
1/4 c Freshly grated pecorino
Freshly ground black pepper

INSTRUCTIONS

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.
Yield: 4 servings Recipe By     :MOLTO MARIO SHOW #MB5612  Posted to
MC-Recipe Digest V1 #273  Date: Fri, 1 Nov 1996 22:14:18 -0500  From:
Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1719
Calories From Fat: 60
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 31.1mg
Potassium: 1209.2mg
Carbohydrates: 346.8g
Fiber: 16.5g
Sugar: 14.5g
Protein: 60.5g


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