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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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Pro Chefs Make 13 Kinds of Pantry Pasta | Test Kitchen Talks @ Home | Bon Appétit
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry pasta.
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Filmed on 3/19 and 3/25/20.
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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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The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
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Carla's Spinach and Artichoke Lasagna
You know how some people brag about 9-layer lasagna, 30 layer lasagna, 100-layer lasagna? No. This is a 3-layer lasagna: bottom, middle, top. Each layer is bringing spinach-artichoke energy, from the garlicky artichoke hearts (canned, but so good) to the oozy cheese nuggets, to the silky spinach. It's the Parmy Besciamella (aka bechamel) that brings it all together, and it will bring all your people together ... uh ... at the table! No seriously make it.
This is a brand-new, unpublished recipe. For the written version, head to my newsletter, Food Processing:
carlalallimusic.substack.com
00:00 Intro
00:46 Make Smart(ichoke) Choices
01:40 Baby's First Besciamella
05:08 Veggies, Meet Skillet
07:30 Build Back Better Lasagna
08:58 Second Sauce
10:11 Happy Lasagna Day!
15:26 45 Minutes Later
15:57 Lasagna Take-Out Time
16:32 Layers Of Love
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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How To Make Spaghetti With Artichokes, Garlic & Mint
International chef Amy Riolo demonstrates how to make a traditional Roman
spaghetti with artichokes, garlic and mint.To View How-To Videos on Almost Any
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