Spaghetti with artichokes, mint and chilis

 
                    SPAGHETTI WITH ARTICHOKES, MINT AND CHILIS
 
 Recipe By     :MOLTO MARIO SHOW #MB5612
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       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                jalapeno peppers, -- seeded and sliced
        4  ounces        extra virgin olive oil
        1  pound         spaghetti
        I  bunch         mint, leaves removed and left whole
      1/4  cup           freshly grated pecorino
                         Freshly ground black pepper
 
 
 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
 
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