MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Artichoke Pasta
 Categories: Vegetables, Pasta, Chilies, Herbs, Cheese
      Yield: 4 Servings

           Salt & black pepper
      1 lb Short cut pasta
     28 oz Whole or quartered artichoke
           - hearts (2 cans)
    1/2 c  Extra-virgin olive oil
      4 cl Garlic; thin sliced
      1 ts Crushed red pepper flakes
      3 tb Unsalted butter;
           - in small pieces
    1/2 c  Parmesan; fine grated,
           - more for serving
    1/3 c  Parsley; fine chopped

  Bring a large pot of water to a boil, then season generously with
  salt. Cook the pasta until a bit firmer than al dente, about 2
  fewer minutes than listed on the package. (It'll finish cooking in
  the sauce.) Reserve 2 cups of pasta water, then drain.

  While the water comes to a boil, drain the artichokes and place on
  a clean kitchen towel (or paper towels). Cover with another kitchen
  towel (or paper towels), and gently press down to remove the excess
  water. Give the artichokes a rough chop.

  Line a plate with paper towels. Set another large pot over
  medium-high heat, and pour in 1/4 cup oil. When the oil is hot,
  after 1 to 2 minutes, add 1/3rd of the artichokes and cook,
  stirring occasionally, until deeply brown and crisp in most spots,
  3 to 5 minutes. Using a slotted spoon, scoop out the artichokes,
  transfer to the lined plate and season with salt.

  Adjust heat to medium, add the remaining 1/4 cup oil and the
  remaining artichokes to the pot, along with the garlic and red
  pepper. Season with salt and pepper and cook, stirring
  occasionally, until the garlic begins to soften and everything
  smells very good, 2 to 3 minutes.

  Add the drained pasta and 1-1/2 cups of the pasta water and bring
  to a simmer, still over medium heat. (This may seem like a lot of
  liquid, but it will thicken when the remaining ingredients are
  added.) Add the butter and sprinkle in the Parmesan and continue to
  cook, tossing vigorously, until the cheese is melted and the sauce
  is creamy and clings to the pasta, 2 to 3 minutes. If the sauce
  looks too thick, add more pasta water, 1 to 2 tb at a time. Turn
  off the heat and stir in the parsley. Season to taste with salt and
  pepper.

  Divide among bowls or plates. Sprinkle the reserved crispy
  artichokes and more Parmesan on top before serving.

  Recipe by Andy Baraghani

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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