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Components
- 350 grams of spaghetti pasta
- 6 artichokes or 6 artichoke bases
- Three fully matured tomatoes
- Three tablespoons of olive oil
- 2 cloves of garlic, peeled
Mode of preparation
- If using fresh artichokes, rinse them thoroughly under running water. Put the artichokes in a pressure cooker, add water to cover them, secure the lid, and heat over medium flame. Once the pressure cooker starts to whistle, set a timer for 15 minutes and allow it to cook. Turn off the heat and release all the pressure before opening the cooker.
- Using a sharp knife, trim the base of the artichoke. Peel away the leaves until the thorns are visible. Carefully cut out the thorns with the knife. The part left is the artichoke base. On a cutting board, slice the artichoke bases into 0.5 cm thick strips. If you are using pre-prepared bases, simply cut them into strips.
- Slice the tomatoes in half and use your finger to take out the seeds. Press the tomatoes flat against the cutting board using the palm of your hand. After that, chop the tomatoes into cubes.
- In a big pot, pour 5 liters of water and add 2 tablespoons of salt. Bring it to a boil over high heat. Once boiling, add the pasta and cook according to the package directions. Make sure not to overcook the pasta; it should remain al dente.
- Heat a large skillet over medium heat. Once heated, add the oil and sauté the artichokes for one minute.
- Next, add the diced tomatoes, whole garlic cloves, and basil leaves. Sauté for 2 minutes, stirring continuously, then season with salt and peppermint. Remove and discard the garlic cloves. Turn off the heat and set the sauce aside.
- Gently drain the cooked noodles using a colander. Next, place the spaghetti onto a plate. Spoon the sauce over the pasta and stir thoroughly. Serve while hot.
