Bowtie Pasta with Mushroom Sauce
I served these artichokes to friends who were celebrating twenty-five years of marriage. Usually, I cook them the traditional way with butter, mint, and garlic, but I wanted to be creative so I stuffed them with acini di pepe, a tiny pasta usually used for soup. I used the smaller Australian artichoke, which has softer outer leaves and fewer thorns, but globe artichokes work just as well.
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