| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
|
Jumbo artichokes |
| 6 |
tb |
Extra virgin olive oil |
| 12 |
|
Cloves garlic, peeled, and whole |
| 6 |
oz |
Sweet vermouth |
| 1 |
lb |
Spaghetti |
| 2 |
bn |
Italian parsley, finely chopped |
| 1/2 |
c |
Pecorino pepato (peppered sheep's milk cheese) |
INSTRUCTIONS
Trim the artichokes down to the heart, stem and most delicate leaves.
Quarter and remove the choke and pace in acidulated water.
In a 12 to 14 inch saute pan, heat oil and garlic over medium heat and cook
until garlic is light golden brown. Add artichokes and sweet vermouth and
cook until artichokes are tender, about 10 to 12 minutes.
Cook spaghetti according to package instructions and drain well. Toss into
pan with artichokes. Add parsley and toss well. Pour into heated bowl,
shave with pecorino cheese and serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #488 by Sue <suechef@sover.net> on Feb 28,
1997.
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