Orecchiette with Braised Artichokes

Name: Orecchiette with Braised Artichokes
Yield: makes 6 servings
Ingredients: 10 small fresh artichokes (about 1 1/2 pounds); Juice of 1 lemon; Salt; 1/4 cup extra-virgin olive oil, plus more for finishing the pasta if you like; 6 cloves garlic, peeled and sliced; 1 teaspoon crushed hot red pepper, or less to taste; 1 to 1 1/2 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth; 1 tablespoon chopped fresh mint; 2 tablespoons chopped fresh Italian parsley; 1 pound orecchiette pasta; 1 cup freshly grated Pecorino Romano cheese

December 9, 2011

Tiny artichokes—about 2 to 3 inches long—are ideal for this recipe. The larger an artichoke grows, the more developed the inedible choke becomes and the tougher the leaves that surround the choke. You can make this recipe with all artichokes, but the largest globe artichokes are the least desirable. Follow the directions on page 15 for stripping tough leaves and removing the choke from artichokes. Whatever type of artichokes you are using, the end result should be artichokes that almost “melt” into the sauce. That’s why I have called for a variable amount of stock to be added while the sauce simmers.

Recipe notes

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