1 box Barilla spaghetti 4 tablespoons extra virgin olive oil 1 leek 1 medium Russet potato 3 large artichokes ½ cup Parmigiano-Reggiano cheese, grated Salt and black pepper, to taste 1 small bunch parsley 2 tablespoons lemon juice 1 cup vegetable oil, for frying 1 1/2 cup water
Clean artichokes, wedge the hearts and cover with water and some lemon juice to prevent from getting dark. Chop the softer leaves and stems, reserve on the side.
Clean and cut the leek in rondels, chop and reserve the darker leaves.
Peel and dice 3/8 inch of a potato (save skin for later), and place in a pot with chopped leek and artichoke left overs. Add water and bring to boil, season with salt and pepper.
When cooked through, add parsley stems, cook another minute and process in a blender. Pass through a sieve and reserve on the side. The sauce should be fairly thick and smooth.
In a separate skillet sauté leek with 2 tablespoons olive oil for three minutes, add artichokes and sauté until slightly brown and cooked through, season with salt and pepper, set aside.
Bring a pot of water to boil, cook thick spaghetti according to directions, adding the potato skin [saved from earlier] to the water right away.
Drain spaghetti, toss with veggies and ½ cup of reserved cooking water. Serve on individual dishes lined with creamy sauce on the bottom, and top with parsley.
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