Artichoke Penne

Date: Tue, 08 Feb 94 17:00:48 -0400
From: EPATRICK@PEARL.TUFTS.EDU

Penne With Artichoke Hearts
(Penne ai carciofi)
Eating Well magazine, Jan/Feb 1994

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

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