Spaghetti Con Carciofi Freschi
By: Patricia Turo
Published: Saturday, May 15, 2010 - 7:18am

Ingredients




1 pound Sapghetti
16 smalls artichokes, cleaned and chopped
2 inches plum tomatoes, chopped or 10 cherry tomatoes cut  half
6 tablespoons olive oil
2 whole cloves of garlic
1/2 lemon plus juice
1/2 cup white wine
1 inch pepperoncino, broken  half
Salt & freshly ground pepper to taste
Chopped parsley, as garnish

Preparation

1 Clean the artichokes by cutting the top off about 1/4” of the way down. Remove the outer leaves by pulling them down and snapping them off.  Remove all of the outer leaves until you reach the white/yellow leaves. Remove the stem and cut around the bottom to remove any dark, hard or stringy part. Cut the choke in half and clean out the hay with a melon baler or a small spoon. Cut the halves lengthwise into 1/8” thick slivers. 2 In a bowl of water with some lemon juice & 1/2 lemon added, put the sliced artichokes in the water. This will keep them from turning brown. 3 In a frying pan, add the olive oil, garlic, pepperoncino and sauté the artichokes for about 5 minutes. Add the wine and the chopped tomatoes or cherry tomatoes at the end and cook for a few minutes longer until the artichokes are slightly soft.  Salt and pepper to taste. 4 Cook the spaghetti and add it to the pan with the artichokes and finish the cooking adding a little pasta water as needed. Garnish the pasta with freshly chopped parsley.

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