---------- Recipe via Meal-Master (tm) v8.04
       Title: Spaghetti With Artichokes, Mint And Chilis
  Categories: New, Text, Import
       Yield: 4 servings
        16    baby artichokes,outer leaves
   :          removed, stems peeled and
   :          soaking in cool, acidulated
   :          water
         4    cloves garlic, thinly
   :          sliced
         1 lg red onion, cut into --
   :          1/4-inch julienne
         4    jalapeno peppers, -- seeded
   :          and sliced
         4 oz extra virgin olive oil
         1 lb spaghetti
         1    bunch mint, leaves removed
   :          and left whole
       1/4 c  freshly grated pecorino
   :          Freshly ground black pepper
   Bring 6 quarts water to boil, add 2 tablespoons salt.
   Slice the trimmed artichokes up and down 1/4-inch
   thick to yield 4 to 5 pieces per artichoke. Place
   artichokes in large saute pan with garlic, onion,
   jalapenos and olive oil and saute over medium high
   heat until artichokes are tender but not too brown.
   Set aside.
   Drop spaghetti into boiling water and cook until
   tender yet still al dente. Drain in colander over
   sink, reserving 1/2 cup pasta water.
   Pour hot pasta into saute pan with artichokes. Turn
   heat to medium and gently toss to coat pasta with
   ingredients. If it seems too dry, add a little of the
   pasta water and toss again.
   Toss in mint leaves, grated cheese and toss to mix.
   Pour into heated serving bowl, grind pepper over and
   Yield: 4 servings
   Recipe By     :MOLTO MARIO SHOW #MB5612
                                         Date: Fri, 1 Nov
   1996 22:14:18 -0500