Spaghetti with Artichokes and Mushrooms
Baby artichoke hearts calling to me
My love affair began unremarkably: I eyed the glass-fronted display case at Tom Ensink, a small grocer a few blocks from my Amsterdam apartment. Bins filled with various potato and pasta salads, beet and carrot salad, ratatouille, black bean, and tomato salad, marinated vegetables, duck terrine, quiches, numerous pates, and assorted olives created a still life tableau of deliciousness. It was the baby artichoke hearts submerged in olive oil that called to me. I couldn’t resist. I choose the grilled ones over the more placid boiled ones. That night, for dinner, I sauced spaghetti with the artichokes gently stewed with garlic, mushrooms, and parsley. I’ve prepared this same heavenly dish three times now in barely over a week. It’s love. Bet you’ll feel the same. This is fast, simple, divine, hitting all the right notes. All it takes is some prepared baby artichoke hearts, which are readily available in grocery stores that have olive bars, like Whole Foods.
Spaghetti with Artichokes and Mushrooms
Serves 2
6 ounces spaghetti
3 tablespoons coarse salt
3 tablespoons excellent olive oil
¼ teaspoon red pepper flakes
4 medium-to-large cloves garlic, finely chopped
8 small mushrooms cut into 6-to-8 pieces each
scant ¼ teaspoon salt
few grinds of pepper
5 baby artichoke hearts, chopped like the mushrooms
3 tablespoons minced Italian parsley, divided
½ fresh lemon
¼ cup grated Parmesan cheese
Directions
Bring a large pot of water to boil. Add 3 tablespoons coarse salt and the pasta. Cook until al dente, about 12 to 15 minutes.
While the pasta cooks, heat 3 tablespoons olive oil in a skillet large enough to hold the mushrooms and artichokes over low-to-medium heat. Add chili pepper flakes, garlic, mushrooms, salt, and pepper. Sautee until mushrooms are soft but not brown, about 6 minutes. Add artichokes and half the parsley. Cook on low heat allowing the flavors to meld.
When pasta is cooked, drain, reserving ¼ cup of the cooking liquid. Return pasta to the cooking pot and toss in the artichokes. Add some cooking liquid if dry. Toss in a couple of tablespoons of Parmesan cheese, the remaining parsley, and squeeze the fresh lemon over it all before giving it a final toss. Individually plate, sprinkle with more cheese and enjoy.
Variations
• Sprinkle 2 tablespoons of toasted pine nuts over the plated pasta.
• Toss 2 tablespoons crumbled goats cheese into the pasta with the artichokes
Title Photo: © Al
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
