The truth of the matter is that this is really my mom’s recipe. She makes it often, it tastes delicious and it will always remind me of her kitchen. The key is to get your hands on small, fresh artichokes, as the larger ones will be too tough. Give it a try and let me know what you think.
1 lb baby artichoke heads
1 cup cocktail tomatoes, halved
2 tablespoons olive oil
1/4 cup chopped parsley
Juice of 1/2 lemon
1 lb pasta (can be spaghetti or tagliatelle)
Salt and pepper
Bring a pot of water to a boil.
Cook pasta according to the package instructions, making sure it stays al dente.
Trim the top and outer layers of the artichokes and cut into thin wedges lengthwise around the center.
Plunge them into a bowl of water mixed with the lemon juice, as they would otherwise turn brown very quickly.
Using a heavy pan, heat olive oil, add artichokes and sauté them, stirring frequently, until they are soft and tender. Make sure that they don’t burn. You might have to add a splash of water.
Add tomatoes and parsley and continue to stir until soft and tender.
Season to taste
Mix pasta well and serve.