Pasta with braised artichoke sauce

We love artichokes, and I'm happy they're available year-round, although I generally follow the produce of the season. I particularly love the baby ones that arrive in the spring and have used them in quite a few dishes, including this one. I tend not to use canned or bottled artichokes, as they are often briny and/or vinegary, and their tangy flavour detracts from the dish. I have found that most Mediterranean stores and some grocery stores now carry frozen artichoke hearts, which are cleaned and perfectly prepared. This recipe was made with fresh artichokes. Jack Bishop has been cooking since the age of 12 and has become one of America's most creative chefs, specialising in vegetables over the years. He studied culinary arts in Florence and specialises in Italian cuisine, but he is also known for his global flavours and creative dishes. He has published several cookbooks, been extensively featured in magazines, and appeared on a PBS show.

For more recipes from this lovely cookbook, click here.

ingredients

1 lemon, halved

4-6 artichokes, frozen is okay.

2 cups water

4 tablespoons olive oil

1 onion, minced

3-4 garlic cloves, minced

1 28-oz can of peeled tomatoes, preferably Italian plum tomatoes, minced

2 teaspoons dried Italian oregano 1 teaspoon sugar

Salt and pepper to taste

1 pound pasta, fettuccine, spaghetti or other long pasta

2 tablespoons parsley, minced

Parmesan cheese (Omit fir vegan version)

If using fresh artichokes, prepare a bowl with water and lemon juice. Peel and clean them, keeping the hearts immersed in the lemon water so they do not discolour. Here is how to clean an artichoke.

Heat a pot with the oil on medium heat and add the onions. Sauté with some salt till the onions are translucent, about 3-5 minutes. Do not let them turn golden. Add the garlic and sauté for another minute. Add the artichokes and mix them well, ensuring they are evenly coated in the oil.

Add 1 cup of water and simmer gently for about 10 minutes, stirring occasionally, till the water has almost completely evaporated. By this time, the artichokes should be cooked; you can check them by inserting a toothpick into the heart, and it should be very soft.

Add the tomatoes, oregano, and sugar; mix well, and simmer for about 30 minutes. At this time, you should have a fairly thick sauce, and the oils should start floating to the top. Taste and adjust for salt.

While the sauce is simmering, cook the pasta according to the package directions. Leave the pasta “al dante”. Drain.

Either mix the sauce into the pasta or ladle the sauce over the pasta. Top with some minced parsley and shredded Parmesan cheese.