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Baby ‘chokes, shells make a fast dinner

In this recipe, baby artichokes ground a pasta dish made with shells to mimic the shape of the baby ‘chokes. Lemon zest brightens their flavor while a little cream adds richness.


Prep: 15 minutes / Cook: 20 minutes / Serves 4

1 pound medium pasta shells


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1 package (1 pound) frozen baby artichokes or artichoke hearts

2 tablespoons olive oil

1 clove garlic, chopped

¼ teaspoon salt

½ cup dry white wine

2 to 4 tablespoons cream

½ cup chopped parsley

½ cup brine-cured green olives, quartered


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Zest of 1 lemon

½ cup grated pecorino Romano cheese

Cook the pasta in a large pot of salted boiling water over high heat until al dente. Meanwhile, thaw the artichokes in the microwave.

Heat olive oil in a large skillet over medium-high heat; add garlic. Cook until fragrant, but don’t allow to brown or burn, 1 minute. Add artichokes; season with the salt. Cook to warm through. Stir in wine; reduce the heat to medium. Allow to reduce slightly. Stir in 2 to 4 tablespoons cream, as you like; cook to thicken slightly, about 2 minutes. Stir in parsley, olives and lemon zest.

Drain pasta; return to the pot. Toss artichokes, sauce and Romano with pasta. Serve with more grated Romano.

PER SERVING: 641 calories, 18 g fat, 5 g saturated fat, 19 mg cholesterol, 97 g carbohydrates, 23 g protein, 646 mg sodium, 10 g fiber.