SPAGHETTI WITH ARTICHOKES
(Serves 4)
8 baby artichokes or 4 medium ones,
1 lemon, juiced,
1 clove garlic, minced,
1 tbsp oregano,
olive oil,
400 g spaghetti,
salt,
grated Parmesan.
Prepare Artichokes.
Fill a large bowl with water, and add lemon juice.
Bend back artichokes' outer petals until they snap off easily near base. Continue to snap off petals until leaves are half green at top and half yellow.With a serrated knife, slice off green portion of leaves.
Cut the stem level with the base and trim any remaining dark green from the base. Remove the skin off the stems and quarter them.
Cut artichokes in half. Cut any pink or purple inner leaves. If the interior is white, the entire artichokes is edible.
Immediately add artichokes to water, so that they don't get discoloured.
Don't get discouraged if you have to discard most of the vegetable
Directions.
Drain artichokes, and dry completely with a dish towel.
In a large pan, heat oil and braise artichokes, with garlic and oregano, until tender. An artichoke is tender when a knife inserted near the heart of the choke offers no resistance.
Boil spaghetti in salted water, until "al dente".
Toss with the artichokes. Serve hot, sprinkled with abundant grated parmesan.
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