- 6 jumbo artichokes
- 6 tablespoons extra virgin olive oil
- 12 cloves garlic, peeled and 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 pace in acidulated water.
In a 12 to 14-inch saute pan, heat oil and garlic over medium heat and cook until garlic is light golden brown. Add artichokes and sweet vermouth and cook until artichokes are tender, about 10 to 12 minutes.
Cook spaghetti according to package instructions and drain well. Toss into pan with artichokes. Add parsley and toss well. Pour into heated bowl, shave with pecorino cheese and serve.