optional (8 baby artichokes, prepared so they are fully edible, see below)
juice of 1 lemon
1/4 cup extra virgin olive oil for braising
6 cloves garlic, sliced thinly
1-28 oz. can artichokes bottoms, drained and thinly sliced
crushed hot red peppers to taste
salt to taste
1 1/2 cups chicken stock
1 T fresh mint, chopped
2 T fresh Italian parsley, chopped
1 lb. pasta, such as orecchiette
1 cup Pecorino cheese, freshly grated
extra virgin olive oil for dressing the pasta
Heat the olive oil in a large skilled over medium heat, add the garlic and saute for about 2 minutes or until it begins to brown. Add the sliced artichoke bottoms and red peppers, season with salt. Stir well and saute for about 10 minutes or until the artichoke slices get very tender. Pour in 1 cup of the chicken stock, add the mint and parsley and simmer for aoubt 10 additional minutes, adding more chicken stock if necessary to keep artichokes moist.
Meanwhile start a large pot of water and cook the pasta and drain well. Add the whole artichokes to the sauce and allow to warm. Toss the pasta with the sauce and turn onto a serving patter. Tip with pecorino cheese and drizzle of olive oil if desired, serve immediately.