Spaghetti with artichokes, braised garlic and pecorino pe
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Spaghetti with artichokes, braised garlic and pecorino pe
  Spaghetti    Garlic  
Last updated 6/12/2012 12:59:52 AM. Recipe ID 22876. Report a problem with this recipe.
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      Title: Spaghetti with artichokes, braised garlic and pecorino pe
 Categories: Molto
      Yield: 4 Servings
 
      6    Jumbo artichokes
      6 tb Extra virgin olive oil
     12    Cloves garlic, peeled and
           Whole
      6 oz Sweet vermouth
      1 lb Spaghetti
      2 bn Italian parsley, finely
           Chopped to yield 1/2 cup
    1/2 c  Pecorino pepato (peppered
           Sheep's milk cheese)
 
  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.
  
  Yield: 4 servings
  
  




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Recipe ID 22876 (Apr 03, 2005)

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