Luigi Marras, Guspini, Oristano
Artichokes are a major product of Sardinia. They’re grown in winter, and are widely used in recipes all over the island. This recipe comes from the south of Sardinia, where the other local product is Bottarga.
(Yield: 4 servings)
5 baby artichokes
2 tablespoons extra-virgin olive oil
1 garlic clove (sliced thin)
½ cup water
salt and freshly ground pepper
1 pound spaghetti
¼ cup chopped fresh parsley
Bottarga (for garnish)
1. Clean artichokes. Remove hard outer leaves and cut in half. Slice halves thinly (the heart will keep them from breaking apart).
2.Warm oil in large skillet over medium heat. Add garlic and artichokes and cook for 3 minutes. Add water, season with salt and pepper, and cook covered for approx. 15 minutes. Add extra water to keep moist.
3.While artichokes are cooking, bring large pot of salted water to boil, add spaghetti and cook until al dente.
4.Drain pasta and add to saucepan. Allow to simmer for 1 minute, mixing thoroughly. Remove from heat.
Garnish with parsley and grated Bottarga (if available). Serve immediately.