Spaghetti With Artichokes And Pepato

Recipe Ingredients

6		Jumbo artichokes
6 tablespoons	90ml	Extra-virgin olive oil
12		Garlic cloves - peeled, left whole
6 oz	170g	Sweet vermouth
1 lb	454g / 16oz	Spaghetti
1/2 cup	73g / 2.6oz	Finely-chopped fresh Italian parsley
1/2 cup	118ml	Pecorino pepato - (peppered sheep's
		Milk cheese)

Recipe Instructions

Trim the artichokes down to the heart, stem and most delicate leaves. Quarter and remove the choke and place in acidulated water.

In a 12- to 14-inch saute pan, heat the oil and garlic over medium heat and cook until the garlic is light golden brown. Add the artichokes and sweet vermouth and cook until the artichokes are tender, about 10 to 12 minutes.

Cook the spaghetti according to the package directions, until tender yet al dente. Drain and toss in the pan with the artichokes. Add the parsley and toss well. Pour into heated pasta bowls, shave pecorino over and serve.

This recipe yields 4 servings.

Description:

"{Spaghetti Con Carciofi E Pepato}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C28) - from the TV FOOD NETWORK

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