1 Pound Spaghetti (or of your choice)
1 Box Frozen Artichokes
1 Small Onion, finely chopped
¼ Cup Olive Oil
½ Cup Dry White Wine
Salt, to taste
Freshly Ground Black pepper, to taste
Parmigiano-Reggiano Cheese, grated
In a large skillet over medium heat, sauté the onion in the olive oil until
translucent. Add the artichoke. After a minute of so, add the wine and allow
to evaporate. Add about a cup of water. Cook covered for abut 10 minutes.
Remove cover and allow most remaining liquid to evaporate. Salt and pepper to taste.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta until Al dente. Drain and add to artichoke mixture.