| ||4 || large artichokes, prepped and cut into 8 wedges |
| ||¼ || cup extra-virgin olive oil |
| ||1 || garlic clove, minced |
| ||2 || Tbsp. minced parsley |
| ||1 || Tbsp. plus 5 to 6 quarts water |
| ||1½ || cups tomato pulp |
| ||~ || Sea salt and freshly ground pepper |
| ||14 to 16 || oz. spaghetti |
| ||¼ || cup grated Parmigiano (optional) |
- Place artichoke wedges in a large nonstick skillet and drizzle with the olive oil. Stir to coat the artichokes and place over moderate heat. Cook the artichoke wedges for 5 minutes, stirring frequently, until lightly browned.
- Add the garlic and parsley and cook for 2 or 3 minutes. Add 1 tablespoon of water and cover the skillet. Cook for 5 minutes or until artichokes are tender. Raise the heat and cook to until the excess water has evaporated. Remove the artichokes with a slotted spoon to a food processor and pulse a few times to roughly chop.
- Put the chopped artichokes back into the skillet with the tomato pulp. Cook over moderate heat for 5 minutes or until the sauce thickens slightly; season with salt and pepper.
- Meanwhile, bring 5 or 6 quarts of water to a rolling boil. Add 2 or 3 tablespoons of salt and the pasta.
- Cook the pasta until it still offers considerable resistance to the tooth, around three-quarters of the recommended cooking time on the package. Drain the pasta, reserving 2 cups of pasta cooking water.
- Add the pasta and 1 cup pasta water to the skillet with the artichoke sauce and cook over high heat, stirring, for 3 to 5 minutes or until pasta is done and the sauce coats pasta. Add more pasta water if sauce becomes too dry, ¼ cup at a time, to complete cooking. Serve with grated Parmigiano if desired.