Spaghetti With Artichokes, Braised Garlic And Pecorino Pe

This comforting Italian pasta dish features tender artichoke hearts simmered in a rich, garlic-infused sauce. The braised garlic cloves become sweet and soft, adding a deep savory note that pairs beautifully with the bright acidity of the artichokes. A generous dusting of pecorino cheese creates a luxurious, creamy coating for the spaghetti. Perfect for a cozy weeknight dinner or a casual dinner party, this recipe is simple yet elegant. It highlights the natural flavors of high-quality ingredients, resulting in a satisfying meal that feels both rustic and refined. Serve immediately while hot for the best texture and flavor experience.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1131.2

Dietary: Vegetarian

Description

This comforting Italian pasta dish features tender artichoke hearts simmered in a rich, garlic-infused sauce. The braised garlic cloves become sweet and soft, adding a deep savory note that pairs beautifully with the bright acidity of the artichokes. A generous dusting of pecorino cheese creates a luxurious, creamy coating for the spaghetti. Perfect for a cozy weeknight dinner or a casual dinner party, this recipe is simple yet elegant. It highlights the natural flavors of high-quality ingredients, resulting in a satisfying meal that feels both rustic and refined. Serve immediately while hot for the best texture and flavor experience.

Ingredients

6 Jumbo Artichokes
6 tablespoon Extra virgin olive oil
12 Cloves Garlic, peeled and
1 lb Spaghetti
6 oz Sweet vermouth
2 bunches Italian parsley, finely Chopped
1 cup Pecorino Romano, grated

Directions

1
Bring a large pot of generously salted water to a boil.
2
Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3
While pasta cooks, heat olive oil in a large skillet over medium heat.
4
Add the peeled garlic cloves to the skillet and braise gently for 5-7 minutes until golden and soft.
5
Add the artichokes to the skillet with the garlic and sautÃÂ© for 2-3 minutes to warm through.
6
Pour in the sweet vermouth and let it simmer for 2 minutes to reduce slightly.
7
Add the drained spaghetti to the skillet with the artichokes and garlic.
8
Toss the pasta vigorously, adding reserved pasta water a little at a time to create a creamy sauce.
9
Remove from heat and stir in the grated pecorino cheese until melted and well combined.
10
Garnish with finely chopped parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1131.2kcal

% Daily Value *
Total Fat 91.4g141%
Saturated Fat 12.6g63%
Cholesterol 0.0mg0%
Sodium 486.1mg21%
Total Carbohydrate 73.1g25%
Dietary Fiber 33.2g133%
Sugars 2.2g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using fresh artichokes, trim the tough outer leaves and choke before cooking. Canned or frozen artichoke hearts can be used for a quicker preparation.

For a vegan version, omit the pecorino cheese or substitute with a vegan parmesan alternative.

The garlic should be braised gently to avoid burning; if it browns too quickly, reduce the heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore creaminess.

Sweet vermouth adds a subtle sweetness and complexity; dry vermouth can be substituted for a more savory profile.

Keywords: artichoke, garlic, spaghetti, italian, pasta, pecorino, olive oil, braised, dinner, vegetarian, quick, easy, comfort food, spring, mediterranean, cheese, herbs, parsley, vermouth, weeknight

Read it online: https://www.chefs-mate.com/recipe/spaghetti-with-artichokes-braised-garlic-and-pecorino-pe/