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

1. 1

   Peel and trim the artichokes, leaving the stems intact.

2. 2

   Place in acidulated water.

3. 3

   Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat.

4. 4

   Cook until the garlic is light golden brown.

5. 5

   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.

6. 6

   Add the chili flakes and mint, stir through, season with salt and pepper and set aside.

7. 7

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

8. 8

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

9. 9

   Drain the spaghettini and toss into the pan with the artichokes.

10. 10

    Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.