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This recipe was uploaded by LaTavolaMarche
Turn the heat up, add in your artichoke hearts, season with salt & pepper. Sauté for a minute or two. Add in your white wine & half the amount of water. Bring to a simmer, lower heat, cover the pan. Allow to simmer 15-20 minutes until you slip a knife easily into the artichoke hearts.
Remove the lid. Cook off any excess liquid, leaving the pan with a little bit of liquid and throw in your tomatoes. After 5-6 minutes (once the tomatoes have cooked down a bit). Add parsley & mint. Taste & adjust the seasoning. Toss with al'dente pasta, a good handful of parmesan cheese, and a generous drizzle of good olive oil atop.
Note; If you want, for a bit more flavor, you can put in a few slices of chopped prosciutto or cream to add richness.