Artichoke Hearts And Carrots With Spaghettini
|Olive oil||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Garlic||4 Clove (20 gm), minced|
|Shallots||6 , minced|
|Carrots||4 , scraped, washed, and cut into thin strips (1/4 by 2 inches)|
|Fresh artichokes/2 packages (9 ounces each) frozen artichoke hearts||6 , cooked (Do Not Use Canned Or Jarred)|
|Whole wheat spaghettini||1 Pound|
|Grated romano cheese||1⁄2 Cup (8 tbs) (Freshly Grated)|
|Red pepper flakes||1⁄2 Teaspoon|
1. In a medium pan over medium heat, heat 1 tablespoon of butter and 2 tablespoons of oil. When the butter and oil are hot, add the garlic and shallots. Saute briefly, about 2 minutes. Add remaining 1/2 cup of oil, lower the heat, and let the oil get hot. Turn the heat off, and set pan aside.
2. In another medium pan put about 1 1/2 inches of water and place in a steamer. Let the water come to a fast boil and add the carrots. Cover the pot and steam the carrots for 2 minutes. Set aside.
3, If using frozen artichoke hearts, place the artichokes in a saucepan with 1/2 cup of water and 1 teaspoon of salt. Cover the pan and let the artichokes come to a fast boil. Lower the heat and simmer for about 12 minutes or until very tender. Drain; if the artichoke hearts are large, cut them in half. Return to the same pan in which they cooked and add 2 tablespoons of butter. Set aside.
4. Cook the pasta until al dente. Drain, but leave a little water in the bottom of the pan. Return the pasta to the pan in which it cooked. Add 2 tablespoons of butter and toss quickly. Add the oil mixture and toss with the pasta. Adjust salt seasoning, if necessary.
5. Have ready a large oval platter. Transfer the pasta to it. Sprinkle some of the cheese on top. Arrange the vegetables around and sprinkle the red pepper flakes only on the artichoke hearts.