Spaghetti with Artichokes and Pepato Spaghetti con Carciofi e Pepato

1. 1

   Trim the artichokes down to the heart, stem and most delicate leaves.

2. 2

   Quarter and remove the choke and place in acidulated water.

3. 3

   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.

4. 4

   Add the artichokes and sweet vermouth and cook until the artichokes are tender, about 10 to 12 minutes.

5. 5

   Cook the spaghetti according to the package directions, until tender yet al dente.

6. 6

   Drain and toss in the pan with the artichokes.

7. 7

   Add the parsley and toss well.

8. 8

   Pour into heated pasta bowls, shave pecorino over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.