Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 baby artichokes,outer leaves
: removed, stems peeled and
: soaking in cool, acidulated
: water
4 cloves garlic, thinly
: sliced
1 lg red onion, cut into --
: 1/4-inch julienne
4 jalapeno peppers, -- seeded
: and sliced
4 oz extra virgin olive oil
1 lb spaghetti
1 bunch mint, leaves removed
: and left whole
1/4 c 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

Recipe By :MOLTO MARIO SHOW #MB5612

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

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