Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    baby artichokes -- outer leaves
                        -- removed
                        stems peeled -- soaking in
                        -- acidulated water
   4                    garlic cloves -- thinly sliced
   1      large         red onion -- cut 1/4" julienne
   4                    jalapeno peppers -- seeded, sliced
   4      ounces        extra-virgin olive oil
   1      pound         spaghetti
   1      bunch         mint -- leaves removed,
                        and left whole
     1/4  cup           freshly-grated pecorino cheese
                        freshly-ground black pepper

Preparation:

Bring 6 quarts water to boil, add 2 tablespoons salt. Slice the trimmed artichokes up and down 1/4-inch thick to yield 4 to 5 pieces per artichoke. Place artichokes in large sauté pan with garlic, onion, jalapenos and olive oil and sauté over medium high heat until artichokes are tender but not too brown. Set aside. Drop spaghetti into boiling water and cook until tender yet still al dente. Drain in colander over sink, reserving 1/2 cup pasta water. Pour hot pasta into sauté pan with artichokes. Turn heat to medium and gently toss to coat pasta with ingredients. If it seems too dry, add a little of the pasta water and toss again. Toss in mint leaves, grated cheese and toss to mix. Pour into heated serving bowl, grind pepper over and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5612)