A light vegetarian dish featuring artichokes.
4 large globe artichokes
1 large onion, chopped
1 Tbsp. olive oil
12 oz Vermicelli or thin spaghetti, cooked and water drained from pot
Trim the artichokes and place in saucepan with 1 inch of water. Cover and bring to a boil, then reduce to simmer for about 30 minutes. Cool artichokes and save cooking water.
When cooled, take apart and scrape all edible bits off of the leaves. Set those aside and discard the rest of the leaves. Remove the choke from the heart. Trim and discard the outer husk of the heart and slice the rest into thin pieces. Add sliced hearts to the edible scraped pieces from the leaves.
In a saucepan, simmer onions for 5 minutes until soft. Then add the artichoke cooking water and the artichoke pieces. Salt to taste and simmer while pasta cooks.
Once pasta is cooked and water is drained from pot, add some of the artichoke liquid and artichoke mixture; stir. Simmer for a few minutes until the flavors soak into the pasta.
Serve in bowls topped with more of the artichoke mixture. Sprinkle with Parmesan cheese.
super easy vegetarian pasta dish. It is very light and healthy. The artichokes provide great flavor to this dish. Great served with Parmesan sprinkled
super easy vegetarian pasta dish. It is very light and healthy. The artichokes provide great flavor to this dish. Great served with Parmesan sprinkled on top.