Spaghetti with Artichokes, Mint And Chilies



4 servings



16 baby artichokes, outer leaves removed, stems peeled, soaking in acidulated water
4 cloves garlic, thinly sliced
1 lg. red onion, julienned
4 jalapeño peppers, seeded and sliced
4 fl. oz. extra-virgin olive oil
1 lb. spaghetti
1 bunch mint, leaves removed and left whole
1/4 cup freshly grated pecorino cheese
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 sauté pan with garlic, onion, jalapeños and olive oil and sauté 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.

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