Rachael Ray: Rachael's Daytime Talkshow

Springtime Spaghetti with Baby Artichokes and Herbs

Aired on: August 12, 2010, April 16, 2010

As an alternative to this version, you can substitute the herbs and use shredded farm stand spinach (the one that comes in big bundles). Run your knife through it and do everything else exactly the same. Wilt the spinach in last minute, and swap the spaghetti for spinach fettuccine or spinach tagliatelle and it makes a spinach and artichoke pasta

Ingredients

1 1/2 pounds baby artichokes, trimmed of outer leaves, stems and tops of larger chokes trimmed, very thinly sliced, no more than 1/8-inch thick
2 small, ripe lemons, halved
1/4 cup EVOO – Extra Virgin Olive Oil
1/4 pound pancetta, cut into fine dice (optional, omit for a vegetarian version of recipe)
4 large shallots, finely chopped
4 large cloves garlic, finely chopped or grated
Black pepper
1 cup dry white wine
Salt, to taste
1 pound spaghetti
A generous handful mint leaves
A generous handful flat-leaf parsley
1 cup loosely packed basil leaves
Freshly grated Parmigiano-Reggiano, a generous handful for tossing plus some to pass at the table

Yields: Serves 4

Preparation

Fill a large bowl with water. Squeeze lemons into the water and add them to bowl. Add sliced artichokes to bowl as you work so they don't turn brown.

Bring a large pot of water to a boil for pasta.

Heat 1/4 cup EVOO, 4 turns of the pan, in a large skillet over medium heat. Add pancetta, if using, and brown a couple of minutes. Add shallots and garlic, and cook 3-4 minutes more.

Drain the artichokes, discard juiced lemon halves and add artichokes to pan. Season with pepper. Raise heat a bit and sauté until light golden at edges, 6-7 minutes. Add wine, stir and reduce by half. Cover pan, reduce heat to a simmer and cook covered, 5-6 minutes more. Season with salt to taste.

Meanwhile, salt the boiling water and cook pasta to al dente. Reserve about 1/2 cup of cooking water before draining pasta.

While pasta cooks, finely chop the mint with parsley. Stack up the basil leaves, roll them into a log and thinly slice the logs of leaves across.

Uncover the artichokes and stir in the reserved starchy water. Bring sauce to a bubble, add drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off heat. Add a handful of cheese and basil to pasta and toss again to combine, serve immediately.