Alfredo Viazzi’s Arichoke Pasta

These sweet, intensely-flavored tiny little artichokes were in the market this week. It is a really special treat when we get out own local artichokes here in New York. Some of them are the size of walnuts or Brussels sprouts. They are so cute and so delicious.

Alfredo Viazzi’s Arichoke Pasta

27 baby artichokes (13 ounces after trimming)

½ pound thin spaghetti

1/3 cup olive oil

5 tiny whole cloves garlic

2 cloves minced garlic

½ bunch flat leaf parsley (1/2 cup minced leaves)

salt and pepper

Trim the bottoms and the tops of the artichokes. Pull off the tough outer leaves so that only tender edible leaves remain. Cook the artichokes for eight minutes in boiling salted water. Increase cooking time if you have larger artichokes.

Heat olive oil in a wide skillet or saucepan. Add the artichokes and cook several minutes more. Add garlic and parsley cook five minutes more, or until fragrant. This will be the sauce for your pasta.

Cook the spaghetti in boiling salted water to the desired degree of doneness. Drain the pasta and toss with artichoke sauce.

See Sweetnicks for other good things in tiny packages.

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