Braised Artichokes

Many people are scared to cook artichokes, and though they take some work, when cooked correctly, they are a delicious and versatile accompaniment to many dishes. This particular recipe is commonly served in Rome as an appetizer or as a “contorno” – a side dish with lamb, veal or fish.

Pasta with artichokes

This is a simple recipe which can be made quickly and easily any night of the week – selecting your artichokes is key, I sometimes use Globe artichokes, smaller and more tender, available at Trader Joe’s. Make sure the leaves are tightly bound together, not loose and falling off. I will assume you are acquainted with how to clean and prepare an artichoke.

Spaghetti alle Vongole

This traditional “Spaghetti with Clams” is a staple of Italian cooking – simple to make, the most important thing to remember is not to make it too soupy. This recipe is for 4 portions:
3/4 Pound Spaghetti
1 Pound Manila Clams – I prefer the smaller the better, they are tastier and less rubbery.
Olive Oil
3-4 Cloves of garlic crushed.