Gout Book.docx

 Use a knife or the vegetable peeler to remove any dark green leaf bases that may
still encircle the top of the stem.
 The next step is to quarter the artichoke lengthwise, leaving part of the stem
attached to each piece.
 Beginning at the stem end of each quarter, slide a small, sharp knife under the fuzzy
choke and cut toward the leaf tips.
 Discard the choke. Cut the cleaned artichoke quarters into 1/4-inch-thick wedges.
 Drop the wedges into the bowl with the acidulated water. Once one artichoke has
been completely trimmed, repeat the procedure with the next artichoke.
 Heat the olive oil in a large saute pan with a cover.
 Add the onion and saute over medium heat until translucent, about 5 minutes.
 Stir in the garlic and saute for 1 minute.
 Drain the artichokes and add them to the pan along with the thyme, salt, pepper,
and 1 cup water.
 Simmer briskly until most of the water in the pan has evaporated, about 10 minutes.
 Coarsely chop the tomatoes and add them to the pan along with all of their packing
juice.
 Cover the pan and simmer gently, occasionally using a spoon to break apart the
tomatoes, until the sauce thickens and the artichokes soften completely, about 35
minutes.
 Taste for salt and pepper and adjust seasonings if necessary.
 While preparing the sauce, bring 4 quarts of salted water to a boil in a large pot.
 Cook and drain the pasta.
 Toss the hot pasta with the artichoke sauce.
 Mix well and transfer portions to warm pasta bowls.
 Serve immediately with grated Parmesan cheese passed separately.