Title: Spaghetti with Artichokes
Categories: New, Text, Import
Yield: 1 Servings

6 Jumbo artichokes
6 tb Extra virgin olive oil
12 Cloves garlic, peeled, and
-whole
6 oz Sweet vermouth
1 lb Spaghetti
2 bn Italian parsley, finely
-chopped
1/2 c 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.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #488 by Sue on Feb 28,
1997.