Total Calories: 470
1 Cut off the top 1/2 to 3/4 inch of the artichokes with a large, sharp knife. Rinse artichokes under cold water, spreading the leaves open. Avoid the little thorns on the remaining tips of the leaves. Bend back and snap off all of the dark green leaves until you reach the pale yellowish cone of tender leaves at the center of the artichoke. Peel the tough outer skin around the base and stems. Leave stems attached to the base trim the ends of stems. Cut artichokes in half lengthwise and scoop out the fuzzy chokes with a spoon. Cut artichokes into thin lengthwise slices.
2 Pour oil into a saucepan large enough to hold the cooked pasta. Add onion, parsley, and garlic and cook over medium heat until the onion is golden, about 15 minutes.
3 Add artichoke slices, wine, and salt and pepper to taste. Cover and cook until artichokes are tender when pierced with a fork, about 10 minutes.
4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. Add the pasta to the pan with the artichokes.
5 Add a drizzle of extra-virgin olive oil and a little of the reserved cooking water if the pasta seems dry. Toss well. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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