A Brian Boitano Recipe?

Who knew Brian Boitano was on Food Network?  And considered a chef?  Definitely not me until this morning when I was watching the TodayShow. All I knew about him was that he used to be a figure skater..and probably could be to this day for all I know.  But, I may be in love with his cooking now thanks to his appearance on the TodayShow with his light, summer salads.  And since I've recently discovered artichokes, I'm excited about this one!
 

Check out the video on how to make here

Artichoke and spinach pasta
Olympic medalist Brian Boitano

INGREDIENTS

4 large artichokes

5 tablespoons olive oil, divided use

5 cloves garlic, 1 of those chopped

1/2 medium onion, chopped

2 handfuls fresh spinach

1/2 pint baby heirloom or grape tomatoes

1/2 cup vegetable or chicken stock

Juice of a lemon, divided use

6 basil leaves, chopped

1 tablespoon butter

1/4 cup white wine

1/2 pound spaghetti

1 cup grated Parmesan cheese plus a small block for ribbons

Salt and pepper

1/4 cup chives


DIRECTIONS

For roasting the artichokes

Using a serrated knife, cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with a half a lemon so they don't discolor.

Tear off 4 large square pieces of heavy-duty foil. Place each artichoke into the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down an inch or so. Sprinkle each with salt and drizzle olive oil over the top. Gather up the corners of the foil and press together on top to tightly seal the artichoke. You can wrap in a second piece of foil if you don't think you have a tight enough seal.

Place in a roasting pan and bake at 425 degrees F. for 30-45 minutes or until stem is fork tender. Let it cool down and then peel the leaves off to get to the heart. Clean the furry center out of heart with a knife or spoon and slice each heart first in half, then into strips about 1/4-inch thick. Set aside.

Pasta

Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt.

In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, remaining juice of half lemon juice, vegetable stock and white wine. Season with a bit of salt and pepper.

At this time, add pasta to the boiling water and cook for about 7 minutes or till al dente.

Let the tomato and wine mixture cook down for 5 minutes and then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like it is getting too dry, you can add a little more stock. Add the basil and butter to the mixture.

When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and Parmesan cheese. Mix together, taste and adjust seasoning if necessary. Serve in a large bowl or plate. Garnish with chives, ribbons of Parmesan, and a drizzle of olive oil.