Pasta - Fusilli with artichokes

Ingredients

- 1 lemon, halved
- 1 clove garlic, crushed
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 4 tablespoons dry white wine or water
- 8 narrow, artichokes or 4 large artichokes
- 375 g fusilli, penne, rigatoni, or Maniche Mezz


Preparation:

* Fill a bowl with water and squeeze the juice of the lemon protrude.

* Put each artichoke, cut the bottom of the stem and peel than in the dark, tough skin of the stem. Break off outer leaves until you reach the soft, yellow, purple sheets come. Keep a small sharp knife in one hand and an artichoke in the other and turn the artichoke against the knife, leaving the blade with each turn is raised, so the artichoke a ball shape. Remove any tough parts and cut points to only the edible parts remain.

* Cut the artichokes in half lengthwise. Cut each half into slices of no more than 1 cm wide at its widest point. (Cut narrow, if used in artichokes lengthwise into quarters.) Using a spoon or knife hay (the hairy part of the heart). When you do an artichoke is ready once the artichoke in lemon water to prevent discoloration.

* Heat 2 tablespoons olive oil in a large, deep skillet over medium heat.

* Add the garlic and cook with occasional stirring about 2 minutes until the garlic is golden brown. Spoon the garlic with a slotted spoon and discard the garlic away.

* Place over high heat a large pot three quarters full of water (at least 4 liters) to a boil. Do while the water comes to boil the artichokes in skillet over medium heat.

* Season to taste with salt and pepper and leave with occasional stirring about 10 minutes until crispy and brown and begin to cook. Turn the heat very low. Add the wine and put the lid on the pan. Leave with occasional stirring about 25 minutes or until completely cooked artichokes.

* After waiting about 15 minutes when half cooked artichokes 1 tablespoon salt and the pasta in the boiling water and stir the pasta cooking the first minute and then occasionally. Take the fit when half cooked cover the pan with artichokes.

* Spoon a ladle and let it evaporate pastakooknat. Spoon half ladle of broth and let it evaporate. Keep up with water and add each to evaporate until the pasta is tender bite. Break also with a wooden spoon the artichokes into wedges. (Do more pastakooknat with artichokes in the pan if not done enough with the wooden spoon to break into segments. Put the lid on and cook until fully cooked.)

* Cook the pasta according to package directions. Drain the pasta, but let there be some adherent water.

* Add the pasta to the pan with artichokes and remove from heat. Good scoop.

* Divide the pasta on warmed soup plates. Drizzle with olive oil and serve immediately.