I bought four pounds of tomatoes last weekend at the U-Pick farm and after debating whether I should make tomato sauce to can or use them up, the Artichoke Spaghetti won me over. The story behind this recipe is one of love, deceit and a drive to conquer what is within reach.

The recipe comes from a chef at the New York City Four Seasons restaurant. The first time I replicated the dish, the flavors and texture were comparable to the original tasting. However, subsequent attempts have lead to, too much heat or not enough. It is important to note that the tomatoes in this recipe must be fresh and preferably garden grown for the maximum flavor. Avoid canned tomatoes, as they produce a watery sauce. The skins can be left on the tomatoes, but make certain to de-seed them or the sauce will become to watery and bland (if cooking for kids this is a good thing). This recipe produces a thick chunky sauce with a nice heat.

Scroll down for a faster pantry friendly version without the heat.

Cooking Time: 2 hours
4 pounds fresh tomatoes, peeled, seeded and chopped
2 c onions, coarsely chopped
1/2 c extra virgin olive oil
1/2 c fresh parsley (or 1/2 c dry)
4 cloves garlic
1 small red chili pepper (or 1/2 tsp crushed red pepper)
1 tsp salt
1/2 tbsp fresh oregano
1 tsp black pepper
1/4 c fresh basil
2 (6-oz) jars marinated artichoke hearts
4 pounds pasta

Put chopped tomatoes in a large pot on medium heat. In a large skillet, heat oil; saute onions, garlic and spices, EXCEPT SALT. Add mixture to tomatoes. Add salt. Simmer 1 hour. Stir often.
Take the artichoke hearts out of the jars, put in a cup. Drain marinade into pot. Simmer 30 minutes.
Stir in artichokes. Simmer 20 minutes. Serve over pasta with fresh Parmesan cheese.

Lemon Artichoke Tomato Pasta: A less heated version
Serves 4

1 pound pasta
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup white wine or chicken broth
1/4 cup lemon juice
2 cups tomatoes, diced or 1 (14 oz) can diced tomatoes
1/2 tsp to 1 tbsp Italian seasoning
1 (14 oz) can artichoke hearts, drained
salt and pepper, to taste
Pine Nuts, chopped
Parsley and Parmesan for garnish

Cook the pasta and drain. Heat the olive oil in a large saucepan over medium heat. Add garlic and cook for 30-40 seconds. Add wine or broth and cook for two minutes. Add lemon juice and cook another minute more. Add tomatoes, artichokes and salt and pepper. Cook five minutes. Spoon sauce over pasta. Toss with pine nuts and garnish with parsley and cheese.