Instructions

1. Prepare the artichokes:
2. Before you begin, fill a big bowl with cold water. Squeeze a half lemon in, and keep the other half handy. Artichokes oxidize quickly, so you have to rub all cut surfaces with a lemon to prevent this. Once you are finished, you will place the cleaned artichoke in the water until you are ready slice them. You’ll also notice that your fingers will probably turn brown too. Either wear thin gloves (which I hate) or else keep rinsing and rubbing lemon on your hands, especially the finger tips.
3. Break off the tough, outer leaves of the artichoke, until you get down to the leaves which are tender. You’ll know you’re getting to the tender part by the color. They are usually yellow on the bottom third, and pale violet at the top. When you break off the leaves, do your best to leave on as much of the root of the leaf as possible.
4. Once you have taken off the tough outer leaves, use a small knife and gently trim away the bright green parts from the stem end. Don’t cut off too much, just the green part. This part is quite bitter. Immediately rub with lemon.
5. Turn the artichoke on its side, and cut off the top third (the pointy end of the artichoke). Make sure your knife is really sharp. Immediately rub the cut part with lemon, and put in acidulated water.
6. Pour the olive oil into a saute pan big enough to hold all of the artichokes as well as all of the drained, cooked, pasta.
7. Add the chopped onion to the oil and heat over medium heat until softened, about 10 minutes.Make sure not to let it brown. Season with salt and pepper.
8. Take the artichokes out of the water, and blot dry. Using a sharp knife, but the artichokes in half, removing any choke. Then slice thinly and add to the pan with the onions. Stir after adding each artichokes, so that you prevent discoloration.
9. Once all the artichokes are in the pan, add a cup of water. Let the artichokes cook until tender. The amount of time will depend on your artichoke. Let all the water evaporate, and then add the chopped garlic. Let cook for another five minutes.
10. In the meantime bring a large pot of salted water to boil. Add the pasta and cook until al dente.
11. Drain the pasta, reserving a cup of the pasta water.
12. Add the drained pasta to the pan with the artichokes. Heat over medium heat, stirring and adding 1/2 cup of the pasta water, stirring to heat it all through and blend flavors.
13. Turn off the heat and add the goat cheese, and the rest of the pasta cooking water. Stir until blended and creamy. Add the chopped mint and serve.