I pick my artichokes young, when their outer layers can be simply slipped off, their slender bases easily peeled. I cut them in half, ignoring the unformed choke and drop them in boiling water acidulated with wine vinegar for a total of five minutes. Then, I drain and save the artichokes to serve immediately or place in a mason jar, fill with oil and save in the refrigerator.
Fresh artichoke hearts can be added to salads, pizzas, torta, pasta.
Today, I want them with spaghetti.
I saute green onions and garlic in a big pan with good olive oil and some pepper flakes, add the drained artichokes, cut bite-size, and season with salt and pepper. Voila', a simple sauce for pasta and artichoke hearts.
If you have fresh peas or fresh fava, they will go great in this sauce,
You can take a shortcut and use a jar of artichoke hearts for a similar taste.