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How To make Spaghetti with Artichokes, Mint and Chilis
16 baby artichokes, outer leaves removed, stems peeled and
-soaking in cool, acidulated water 4 cloves garlic, thinly sliced
I large red onion, cut into -- 1/4-inch julienne 4 jalapeno peppers, -- seeded and sliced
4 ounces extra virgin olive oil
1 pound spaghetti
I bunch mint, leaves removed and left whole 1/4 cup freshly grated pecorino
Freshly ground black pepper
Bring 6 quarts water to boil, add 2 tablespoons salt.
Slice the trimmed artichokes up and down 1/4-inch thick to yield 4 to 5 pieces per artichoke. Place artichokes in large saute pan with garlic, onion, jalapenos and olive oil and saute over medium high heat until artichokes are tender but not too brown. Set aside.
Drop spaghetti into boiling water and cook until tender yet still al dente. Drain in colander over sink, reserving 1/2 cup pasta water.
Pour hot pasta into saute pan with artichokes. Turn heat to medium and gently toss to coat pasta with ingredients. If it seems too dry, add a little of the pasta water and toss again.
Toss in mint leaves, grated cheese and toss to mix. Pour into heated serving bowl, grind pepper over and serve.
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Artichoke Hearts and Olive Pasta Salad
Another recipe to help you increase your stamina and decrease inflammation.
Ingredients:
1 pound of pasta
1 medium onion
3-6 cloves of garlic
1 can of drained and rinsed Navy Beans
1 1/2 cups salad olives (green)
1 small can of black sliced olives
1 can of Rotel ( I use mild)
1-2 teaspoons of Oregano
1.4 cup Olive
Enjoy!
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How to make Artichoke Salsa recipe | All recipes
How to make Artichoke Salsa recipe | All recipes
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A wonderful, light salsa recipe given to me by my friend J.C., who claims she can't cook!
It Takes ----
Prep
10 m
Ready In
10 m
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How To Make Spaghetti With Artichokes, Garlic & Mint
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