| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
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 |
bn |
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>
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