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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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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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Watch how to make an easy garlic aioli in just one minute! Find the full recipe here:
While homemade aioli from scratch is delicious, in a pinch you can make an equally tasty aioli using shop-bought mayonnaise and fresh garlic and lemon juice. The result is supremely delicious and works as a dip for crudites, or as a sauce for fish, or a spread for sandwiches and wraps.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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