Springtime Spaghetti with Artichokes and Herbs

I really enjoyed this. It was very fresh and light and tasty. I used canned artichokes because I couldn't find the baby artichokes that the original recipe called for. I have actually also never processed a fresh artichoke before, as I'm a bit intimidated. The canned version worked just fine.  

Springtime Spaghetti with Artichokes and Herbs 
A variation on this recipe from Rachael Ray



1 can quartered artichokes, drained 
1/4 cup extra virgin olive oil 
1/4 pound pancetta, cut into fine dice (optional, omit for a vegetarian version of recipe) 
4 large shallots, finely chopped 
4 large cloves garlic, finely chopped or grated 
Black pepper 
1 cup dry white wine 
Salt, to taste 
1 pound spaghetti 
A generous handful mint leaves 
A generous handful flat-leaf parsley 
1 cup loosely packed basil leaves 
Freshly grated Parmigiano-Reggiano, a generous handful for tossing plus some to pass at the table

Bring a large pot of water to a boil for pasta.

Heat 1/4 cup oil, 4 turns of the pan, in a large skillet over medium heat. Add pancetta, if using, and brown a couple of minutes. Add shallots and garlic, and cook 3-4 minutes more.

Add drained artichokes to pan. Season with pepper. Raise heat a bit and sauté until light golden at edges, 6-7 minutes. Add wine, stir and reduce by half. Cover pan, reduce heat to a simmer and cook covered, 5-6 minutes more. Season with salt to taste.

Meanwhile, salt the boiling water and cook pasta to al dente. Reserve about 1/2 cup of cooking water before draining pasta.

While pasta cooks, finely chop the mint with parsley. Stack up the basil leaves, roll them into a log and thinly slice the logs of leaves across. Uncover the artichokes and stir in the reserved starchy water. Bring sauce to a bubble, add drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off heat. Add a handful of cheese and basil to pasta and toss again to combine, serve immediately.