Spaghetti with Artichokes, Braised Garlic and Pecorino Pepato (Mario Batali) Recipe
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Directions:
- 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 saute 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 with pecorino cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 802.26 Kcal (3359 kJ) | ||
| Calories from fat | 239.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.64g | 41% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 2% | |
| Sodium | 282.93mg | 12% | |
| Potassium | 1002.31mg | 21% | |
| Total Carbs | 115.1g | 38% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 13.2g | 53% | |
| Protein | 22.09g | 44% | |
| Vitamin C | 26.5mg | 44% | |
| Iron | 5.5mg | 31% | |
| Calcium | 332.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 196.07 Kcal (821 kJ) | ||
| Calories from fat | 58.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 41% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 2% | |
| Sodium | 69.15mg | 12% | |
| Potassium | 244.96mg | 21% | |
| Total Carbs | 28.13g | 38% | |
| Sugars | 1.32g | 22% | |
| Dietary Fiber | 3.23g | 53% | |
| Protein | 5.4g | 44% | |
| Vitamin C | 6.5mg | 44% | |
| Iron | 1.4mg | 31% | |
| Calcium | 81.3mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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