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 (2 cans) whole or quartered
Artichoke hearts
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 Fine grated Parmesan; more
- for serving
1/3 c Fine chopped parsley

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 ¼ cup oil. When the
oil is hot, after 1 to 2 minutes, add one-third 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 ¼ 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
tablespoons 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.

By: Andy Baraghani

Yield: 4 servings

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

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