Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Lazio & Roma V
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 jumbo artichokes
  • 6 tablespoons extra virgin olive oil
  • 12 cloves garlic, peeled and whole
  • 6 ounces sweet vermouth
  • 1 pound spaghetti
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
  • 1/2 cup pecorino pepato (peppered sheep's milk cheese)

Directions

Trim the artichokes down to the heart, stem and most delicate leaves. Quarter and remove the choke and pace in acidulated water.

In a 12 to 14-inch saute pan, heat oil and garlic over medium heat and cook until garlic is light golden brown. Add artichokes and sweet vermouth and cook until artichokes are tender, about 10 to 12 minutes.

Cook spaghetti according to package instructions and drain well. Toss into pan with artichokes. Add parsley and toss well. Pour into heated bowl, shave with pecorino cheese and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Spaghetti (Squash)

Recipe courtesy of Rachael Ray

Spaghetti Vongole

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Slut's Spaghetti

Recipe courtesy of Nigella Lawson

Spaghetti Carbonara

Recipe courtesy of Patrick Decker

Cincinnati Spaghetti

Recipe courtesy of Rachael Ray

Grilled Spaghetti

Recipe courtesy of Michael Chiarello

On TV

So Much Pretty Food Here