Peel and trim the artichokes, leaving the stems
intact. Place in acidulated water.
Place the olive oil and garlic cloves in a 12 to
14-inch pan and place over medium high heat. Cook until
the garlic is light golden brown. Drain the artichokes
and place in a pan with the garlic and cook until tender
(occasionally spritzing with wine, when necessary, to
slow the cooking), about 10 minutes. Add the chili
flakes and mint, stir through, season with salt and
pepper and set aside.
Bring 6 quarts of water to a boil and add 2
tablespoons salt.
Cook the spaghettini according to the package
directions, until tender yet al dente. Drain the
spaghettini and toss into the pan with the artichokes.
Toss all over high heat 1 minute, then divide evenly
among four warmed pasta bowls and serve immediately.
