Pasta with Artichokes and Pecorino

Method

1. Clean the artichokes: cut off the stem, remove the outer leaves, and trim. Slice thinly and place in water with lemon juice to prevent browning.
2. In a large skillet, heat olive oil with a clove of garlic and a chili pepper. Add the stems of fresh mint (mentuccia) to flavor the oil.
3. Drain the artichokes and add them to the skillet. Season with salt. Cover with a piece of wet parchment paper and cook until tender, about 10 minutes.
4. Meanwhile, cook the tonnarello pasta in salted boiling water until al dente (about 6-7 minutes). Reserve some pasta water.
5. Add the cooked pasta to the skillet with the artichokes. Add a splash of pasta water and fresh mint leaves. Toss well.
6. Remove from heat and add grated pecorino romano cheese. Mix thoroughly. Serve immediately, garnished with additional fresh mint.