• 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

2. Blanch artichokes in lightly salted water for 1 minute;(actually, I just let them defrost in the fridge overnight)drain well.
4. When cool enough to handle, slice about 2/3 of
5. them into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside.
7. In a large pot of boiling water, cook penne or
8. rigatoni until al dente.
10. While pasta is cooking, saute onion and garlic
11. in 1/4 cup water until water evaporates and onions are limp.
12. Add oregano, salt and a generous grinding of pepper.
13. Reduce heat to low, stir in wine, lemon juice and the reserved artichokes (wedges and paste).
15. Simmer, stirring, until heated through, about 1 minute. Add ricotta and stir until creamy.
17. 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)