- 4
Ingredients
- One lemon, halved
- 2 pounds of baby artichokes.
- 1/2-cup extra-virgin olive oil
- 4 or 5 garlic cloves, thinly sliced
- 1/4 teaspoon hot red pepper flakes
- 1/4 teaspoon salt
- 2 sprigs fresh thyme, rosemary or sage
- 2 ounces fun bite-size pasta shape such as strozzapretti, capanelle or creste di galli
- Freshly ground black pepper
- A sprinkling of sherry or Banyuls vinegar
- 1/4 cup coarsely chopped flat-leaf parsley and
- 1/4 cup coarsely chopped toasted pine nuts
Preparation
Step 1
Squeeze the lemon into a medium bowl and fill it with cold water. Working one artichoke at a time, pull off 4 or 5 layers of the tough green outer leaves from the base to reveal pale yellow ones; they will resemble closed rosebuds. Cut off the top third of each artichoke and trim all but 1/4 inch off the stem. Using a mechanical slicer or a thin, sharp knife, slice each artichoke lengthwise through the stem into 1/8th-inch slices. Or cut the artichokes lengthwise into sixths. Place the slices in the lemon water as you work. (You may prepare the artichokes up to one hour ahead.)
Drain the artichokes well and add them to a medium nonstick skillet, along with the extra-virgin olive oil, garlic cloves, hot red pepper flakes, salt and fresh thyme, rosemary or sage. Cover and cook, over medium-low heat, stirring occasionally, until the artichokes are tender, 12 to 15 minutes.
Cook the pasta until tender, but still slightly firm to the bite. Drain, reserving 1/2 cup of the cooking liquid. Add the artichokes to the pasta pot with 1/4 cup of the reserved pasta water. Bring to a boil, and boil for 30 seconds. Add the drained pasta and the toss to coat, seasoning with salt and plenty of pepper and a sprinkling of vinegar. Toss with flat-leaf parsley and toasted pine nuts.