Spaghetti with artichokes, braised garlic, pecorino pepato

4 servings

Ingredients

Quantity Ingredient
6 Jumbo Artichokes
6 tablespoons Extra-virgin olive oil
12 Garlic cloves; peeled, left whole
6 ounces Sweet vermouth
1 pounds Spaghetti
½ cup Finely-chopped Italian parsley; (abt 2 bunches)
½ cup Pecorino pepato
(peppered sheep's milk cheese)

Directions

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 in pecorino cheese and serve. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5720 broadcast 02-07-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-15-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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