- 6 jumbo artichokes
- 6 tablespoons extra-virgin olive oil
- 12 cloves garlic, peeled and left whole
- 6 ounces sweet vermouth
- 1 pound spaghetti
- 2 bunches Italian parsley, finely chopped to yield 1/2 cup
- 1/2 cup pecorino pepato (peppered sheep's milk cheese)
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.