Roman Spaghetti with Artichokes, Asparagus, & Ricotta Salata

Prep the Artichokes

Fill a large bowl with cold water and add the juice of one lemon. Remove tough tips and outer leaves from artichokes, cut into quarters lengthwise and then place in lemon water immediately to prevent browning.

Fill a large pot of water and bring to a boil over high heat. Salt the water, use enough so it tastes like the sea. Drain artichokes from the lemon water and add them to the boiling water for 5-7 minutes until tender. Remove with a slotted spoon and set aside.

Blanch the Asparagus

Return the water to a boil and then add the asparagus. Cook for 1 minute, until bright green and tender. Remove with a slotted spoon and set aside with the artichokes.

Cook Pasta

Return the water to a boil and then add your pasta. Cook according to package instructions. Drain into a colander in the sink, reserving some of the pasta water.

Pull it Together with a Pan Sauce

In a large skillet heat 3 tablespoons of olive oil over medium heat and then add garlic and chili flakes. Cook until light golden brown. Add the pasta, vegetables, and black pepper, toss to coat. If it seems too dry, add a little more olive oil and some of the reserved pasta water.

Finishing Touches

Remove from heat and transfer to a serving platter. Drizzle with olive oil and lemon juice and top with lemon zest and grated cheese. Serve at once.

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