Spaghettini With Baby Artichokes

• 2 lemons
• 8 to 10 baby artichokes
• 1/2 cup olive oil
• 1 small red onion, sliced very thin
• 2 cloves garlic, sliced very thin
• 1/2 cup dry white wine
• Coarse sea salt and freshly ground pepper to taste
• 3/4 pound spaghettini
• 3 tablespoons flat-leaf chopped parsley

1. Squeeze one of the lemons into a bowl of cold water.
2. Cut the other in half to wipe your hands and the artichokes while handling them.
3. Work with a stainless-steel knife.
4. Break off the tough outer leaves of the artichokes and cut the inner leaves off about 3/4 of an inch from the tip.
5. Cut off the hard part at the bottom.
6. Rub the remaining bottom of the artichoke with the cut lemon.
7. Cut the artichokes into two or three pieces and drop the pieces into the lemon water.
8. Continue until all the artichokes are done.
9. Drain the artichokes.
10. Combine 1/4 cup of the olive oil with the artichokes, onion and garlic in a large saute pan over high heat.
11. Saute, tossing with 2 spoons, until just al dente, about 10 minutes.
12. Add the wine and cook briefly to evaporate some of the alcohol.
13. Add salt and pepper to taste.
14. Transfer to a serving dish and set aside until the pasta is done.
15. Boil the spaghettini in salted water until al dente.
16. Toss the spaghettini with the artichokes and sprinkle with the remaining 1/4 of a cup of olive oil.
17. Sprinkle with parsley and serve.

lemons, artichokes, olive oil, red onion, garlic, white wine, salt, spaghettini, flatleaf

Taken from cooking.nytimes.com/recipes/5434 (may not work)