Comments on: What’s Cooking Wednesday: Spaghetti with Artichokes

By: anna l'americana

anna l'americana — Tue, 15 Feb 2011 05:12:58 +0000

Reminiscent of my Bleeding Expresso inspired pasta e carciofi carbonara! The egg/artichoke combination is surprisingly perfect. I like the idea of the whole artichokes, though have no inclination to do the prep…and thinking “boy I miss my suocera!!”….wait, who said that?

Ooh I hear you; I miss the days when my suocera would hand me bags of cleaned, parboiled artichokes ready to use or freeze (she isn’t in great health anymore). But YES! ‘Chokes and eggs! YUM!
anna l’americana´s last post . . . World Nutella Day 2010…

By: tasteofbeirut

tasteofbeirut — Sat, 08 May 2010 21:03:20 +0000

Hello

This is a great recipe, easy and authentic like true pasta recipes; I will use it at once! Thanks and Ciao.

Hope you enjoy it!

By: Dinner Thursday: Artichokes with Lemon Butter « The Mama Bee

Dinner Thursday: Artichokes with Lemon Butter « The Mama Bee — Thu, 16 Apr 2009 21:57:07 +0000

[...] Spaghetti with Artichokes from Bleeding Espresso. [...]

By: Nick

Nick — Fri, 01 Aug 2008 22:46:56 +0000

Looks interesting, will have to give it a try sometime.

Thanks

Nick’s last blog post..What are haldi and dhania powder in this haleem recipe?

Hope you enjoy it Nick

By: Anonymous

Anonymous — Fri, 19 Jan 2007 16:50:00 +0000

carciofi on special today, from the back of a truck on the lungomare. 25 carciofi for 4euro. vanessa

By: something

something — Fri, 19 Jan 2007 11:17:00 +0000

Sounds delicious. By the time artichokes get to Luxembourg they are old and tough. Alas I’m never in Italy at the right season to try them. When I cook them though, I stuff them right to the outer leaves and test to see if they are done by pulling a leaf off the outside. If it comes off easily, they are ready.

By: Shirley

Shirley — Wed, 17 Jan 2007 16:25:00 +0000

Yum, Ive just bought a dozen beautiful purple romano carciofi from the market, I should try this recipe.

By: nyc/caribbean ragazza

nyc/caribbean ragazza — Wed, 17 Jan 2007 16:08:00 +0000

thanks for the artichoke cooking tips. I usually cheat and buy the canned ones from Trader Joes.

By: J.Doe

J.Doe — Wed, 17 Jan 2007 14:03:00 +0000

Yum! Looks good.

By: sognatrice

sognatrice — Wed, 17 Jan 2007 13:53:00 +0000

Excellent question, and I have a wishy washy answer, which is probably why I didn’t include it in the first place I’ve noticed that it varies by artichoke, but somewhere around 10 minutes should do it. You can also boil them before you cut them, but that takes at least twice as long to boil, *and* I find it more difficult to tell when they’re mostly tender as I’m no expert artichoke boiler. Shh…P’s mom likes to clean and boil them for us, so about half the time, we’re already halfway there….