Prepare the basic tomato sauce according to the recipe. Set aside on a warm burner, maintaining it at a low simmer.
To prepare the baby artichokes, place them in a large sauté pan with 1 cup of olive oil, mint, chili flakes and 2 thinly sliced cloves of garlic. Cook over medium heat until the center of the pan has reached a bubbling simmer. The artichokes should be submerged in oil to cook uniformly. Remove the skillet from the heat and allow it to cool for 15 to 20 minutes. Set it aside while preparing the sweet garlic.
Combine 2 tablespoons of oil and the remaining garlic in a 14 inch sauté pan and cook over high heat. Continue cooking until the garlic cloves are browned. Add the wine and reduce until the liquid becomes syrupy. Set aside.
Fill a large pot with enough water to hold all of the lobsters and bring it to a boil. Steam the lobsters in the water until done, which should take about 12 minutes. The lobsters should be bright red. Remove them from the heat, allow them to cool slightly, and remove all the meat from the claws and the tail.
In a large sauté pan, combine the tomato sauce with the drained artichokes, the sweet garlic, and the lobster. Place the pan over medium heat just to warm the ingredients. Season with salt and pepper to taste.
Cook the pasta according to package instructions, then drain. Add the pasta to the lobster mixture and toss over medium heat to coat. Divide into 4 heated bowls and serve immediately.
Basic Tomato Sauce
This basic Spanish tomato sauce may be served with a variety of meats and vegetables, and can keep in the refrigerator for about a week. It makes four cups.
¼ cup extra virgin olive oil
1 Spanish onion, chopped coarsely in ¼ inch dice
4 garlic cloves, peeled and sliced thin
3 tablespoons chopped fresh thyme
½ medium carrot, shredded
2 28-ounce cans of peeled whole tomatoes, crushed, juice reserved
Sea salt to taste
Heat the olive oil over medium heat in a 3-quart saucepan. Add the onion and garlic and cook until the onions are soft and light golden brown in color. This should take about 8 to 10 minutes.
Add the fresh thyme and the shredded carrot. Cook about 5 minutes more, until the carrot is limp.
Add the tomatoes and juice and heat to boiling. Stir often. Once the mixture boils, lower the temperature and simmer for about 30 minutes, or until the sauce is about as thick as a hot cereal.
Season with salt and serve