Spaghetti with Artichokes, Mint and Chilis
| Yield: | 1 Servings |
| Categories: |
| 16 | Baby artichokes, outer leaves removed, stems peeled and soaking in cool, acidulated water | |
| 4 | Cloves garlic, thinly sliced | |
| I lg red onion, cut into; 1/4-inch julienne | ||
| 4 | Jalapeno peppers,; seeded and sliced | |
| 4 | oz | Extra virgin olive oil |
| 1 | lb | Spaghetti |
| 1 | bn | Mint, leaves removed and left whole |
| 1/4 | c | Freshly grated pecorino |
| Freshly ground black pepper |
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