The wonderful Italian artichokes are in full season which lasts, with different types of artichoke, until Easter.
OK: 1 decent sized artichoke & 1 tbs chopped pancetta/bacon per person and some tomato. Wild mint (mentuccia) or a mix of mint and parsley. Or just parsley. Put a pan of water on to boil.
Pull off the woody outer leaves - a good 2 layers - until the artichoke feels soft. Chop off the pointed ends so it is the shape of a flattish bowl. Chop off the stalks and scrape them with a potato peeler until you get to the soft bit. If you are doing a lot rub them with lemon to stop them oxidising. Halve, quarter and eighth the artichokes and cook them and the stalks in boiling salted water for 10-15 mins. Rinse the pan and put it on for the spaghetti.
Heat 2tbs olive oil and turn the artichokes in this with the pancetta. You don't want the pancetta to brown, you want it to give its flavour to the artichokes. Put the spaghetti in when the water is boiling. Add the tomato and a bit of water to the artichokes to keep the whole thing moist. When the spaghetti is cooked drain it and put it into the artichoke sauce with the mentuccia, stirring and mixing over a low heat. Serve with or without grated parmesan.
Eccezionale!
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