Spaghettini with Artichokes, Mint and Garlic: Spaghettini con Carciofi, Menta e Aglio

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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.

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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.

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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!