Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    jumbo artichokes
   6      tablespoons   extra-virgin olive oil
  12                    garlic cloves -- peeled, left whole
   6      ounces        sweet vermouth
   1      pound         spaghetti
     1/2  cup           finely-chopped Italian parsley -- (abt 2 bunches)
     1/2  cup           pecorino pepato
                        (peppered sheep's milk cheese)

Preparation:

Trim the artichokes down to the heart, stem and most delicate leaves. Quarter and remove the choke and pace in acidulated water. In a 12- to 14-inch sauté pan, heat oil and garlic over medium heat and cook until garlic is light golden-brown. Add artichokes and sweet vermouth and cook until artichokes are tender, about 10 to 12 minutes. Cook spaghetti according to package instructions and drain well. Toss into pan with artichokes. Add parsley and toss well. Pour into heated bowl, shave in pecorino cheese and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5720)