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Eating Well magazine, Jan/Feb 1994

(Penne ai carciofi)


  • 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.

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