INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Whole Wheat Spaghetti nº 5
6 artichokes
Mint leaves, to taste
2 cloves, garlic
Pecorino Romano, grated, as needed
Olive oil, as needed
Thyme sprigs
DIRECTIONS
Remove the toughest outer leaves of the artichokes, the spiny tips and the stalk. Cut each in half and remove the choke. Soak all in acidulated water to prevent them from blackening. Slice 5 of the 6 artichokes and sauté them in a wide pan with 2 crushed garlic cloves and some olive oil. Salt and pepper to taste. Add hot water from time to time until they are cooked (about 10 minutes). Cut the remaining artichoke in fine strips and fry in boiling oil. Strain and dry on paper towels, removing all excess oil. Set aside. Remove the garlic from the sauté pan. Then process about 1/3 of the cooked artichokes, a bit of cooking water, and the mint leaves using an immersion blender until creamy. Cook the spaghetti in salted boiling water, then drain while still “al dente” directly into the pan with the remaining cooked artichokes. Add some cooking water, toss quickly to blend, then add the artichoke cream and more cooking water as needed to create a well emulsified sauce as you keep tossing and blending. When the pasta’s cooked, remove from heat, add grated pecorino and olive oil, and mix well. Serve garnished with fried artichoke, freshly grated black pepper and thyme.