Spaghetti with Whole-Tomato Sauce and Artichokes | James Beard Foundation
Tomatoes and artichokes are two staples of any Italian food lover's diet, yet both leave the home cook with a cutting board full of trimmings. Here, Beard Award–winning chef Sarah Grueneberg...
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Cooking tools:
- Immersion blender
- Blender
- Grater
- Bread knife
- Peeler
- Pot
- Saucepan
- Colander
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Stove
Ingredients
- 8 baby artichokes or 3 globe artichokes
- 1/2 cup extra-virgin olive oil
- 1/2 cup white wine
- Juice of 1 lemon
- 1 tablespoon kosher salt
- 1 pound spaghetti or spaghettini
- 8 large tomatoes, preferably heirloom or vine-ripened (about 5 pounds)
- 3/4 cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons kosher salt
- 2 cups basil, plus more for garnish
- 1 clove garlic, sliced thin
- 1 pinch chile flake
- Parmesan to finish
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