Spaghetti with Artichokes, Mint and Chilis
16 baby artichokes, outer leaves removed, stems peeled and -soaking in cool, acidulated water 4 cloves garlic, thinly sliced I large red onion, cut into -- 1/4-inch julienne 4 jala...
Ingredients
- 16baby artichokes, outer leaves removed, stems peeled and
- 4ounceextra virgin olive oil
- 1poundspaghetti
Directions
- 1
16 baby artichokes, outer leaves removed, stems peeled and -soaking in cool, acidulated water 4 cloves garlic, thinly sliced I large red oni
- 2
Slice the trimmed artichokes up and down 1/4-inch thick to yield 4 to 5 pieces per artichoke
- 3
Place artichokes in large saute pan with garlic, onion, jalapenos and olive oil and saute over medium high heat until artichokes are tender
- 4
Set aside
- 5
Drop spaghetti into boiling water and cook until tender yet still al dente
- 6
Drain in colander over sink, reserving 1/2 cup pasta water
- 7
Pour hot pasta into saute pan with artichokes
- 8
Turn heat to medium and gently toss to coat pasta with ingredients