Recipe - Spaghetti With Artichokes Mint And Chilis

16 Baby artichokes, outer
leaves removed, stems
peeled and soaking in
cool, acidulated water
4 Cloves garlic, thinly cut or sliced up
I lg red onion, cut into;
1/4inch julienne
4 Jalapeno peppers,; seeded
and cut or sliced up
4 ounce Extra virgin olive oil
1 pound Spaghetti
1 bn Mint, leaves removed and
left whole
One fourth 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 1/4inch 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 One half 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
Recipe By :MOLTO MARIO SHOW #MB5612

Posted to MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 22:14:18 0500

From: Meg Antczak meginny@frontiernet.net