Penne With Artichoke Hearts
  • 1 9-oz package frozen artichoke hearts
  • 10 oz penne or rigatoni
  • 1 small onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 1/2 tsp. chopped fresh oregano or
  • 1/2 tsp dried oregano
  • salt and fresh ground pepper to taste
  • 1/4 cup dry white wine
  • 2 Tbsp fresh lemon juice
  • 1/2 cup skim-milk ricotta cheese
  • 1 Tbsp grated lemon zest
  1. Blanch artichokes in lightly salted water for 1 minute;(actually, I just let them defrost in the fridge overnight)drain well.
  2. When cool enough to handle, slice about 2/3 of
  3. them into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside.
  4. In a large pot of boiling water, cook penne or
  5. rigatoni until al dente.
  6. While pasta is cooking, saute onion and garlic
  7. in 1/4 cup water until water evaporates and onions are limp.
  8. Add oregano, salt and a generous grinding of pepper.
  9. Reduce heat to low, stir in wine, lemon juice and the reserved artichokes (wedges and paste).
  10. Simmer, stirring, until heated through, about 1 minute. Add ricotta and stir until creamy.
  11. When pasta is ready, drain and add to skillet with sauce; toss well. Remove from heat and stir in lemon zest. Taste and adjust seasonings. Serve immediately.
Eating Well magazine, Jan/Feb 1994 (Penne ai carciofi)