Photo: Spaghettini with Artichokes, Mint and Garlic: Spaghettini con Carciofi, Menta e Aglio Recipe
Ingredients
- 20 baby artichokes
- 1/4 cup extra virgin olive oil
- 12 cloves garlic, peeled
- 6 ounces Frascati or other dry white wine
- 1 tablespoon red chile flakes
- 1/2-cup mint leaves
- 1 pound dry spaghettini
Directions
Peel and trim the artichokes, leaving the stems intact. Place in acidulated water.
Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until the garlic is light golden brown. Drain the artichokes and place in a pan with the garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add the chili flakes and mint, stir through, season with salt and pepper and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Cook the spaghettini according to the package directions, until tender yet al dente. Drain the spaghettini and toss into the pan with the artichokes. Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By lunadam_12040058
Wayne, 70
on February 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is an excellent recipe for baby artichokes and soooo delicious. I substituted basil for the mint the second time I made it and I thought it complimented the dish more so than the mint.
By jwilkins
Blytheville, AR
on March 03, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have used this recipe many, many times. Some of my family members are not fond of the mint, so sometimes I leave out the mint, use marinated artichokes and add finely sliced achovy filets just to change it up for them. It is one of my favorite dishes.
By sksquillante_338826
State College, PA
on May 18, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I usually trust Mario's recipes completelely, but this time I fudged on a few things that made the dining experience not as stellar as I had hoped. First, I balked at 12 whole cloves of garlic and instead added only 7. TRUST IN MARIO! Add the whole 12--the dish needs the mellow sweetness of the slow cooked garlic to offset that tablespoon of chili flakes...HOT! Now, I like hot, but this was OUCH MY LIPS hot. I think in the future I would start with 1/2 tablespoon and add more at table if needed. The only other problem I had was that the dish seemed dry. Now I know we shouldn't be drowning our pasta in condiment, but still...maybe a little more olive oil would do the trick? I will say the baby artichokes are worth the work in prep. SO yummy!
Read all 3 reviews