Prep: 15 minutes; Cook: 13 minutes. Andrea's wine pick: Artichokes are known for their funky flavor interaction with some wines, making them taste oddly sweet. But Italian whites handle the "artichoke effect" just fine, and enhance the earthy flavor of the artichokes and Swiss chard. Look for a tangy, lemony wine made from the vernaccia grape, such as Tuscany's Vernaccia di San Gimignano from Teruzzi & Puthod (about $12 or $13).
2 tablespoons olive oil
1 (14-ounce) jar artichokes packed in water, drained and sliced lengthwise (about 1/2 cup)
3 thinly sliced shallots
3 garlic cloves, smashed
1 bunch Swiss chard, cleaned, de-stemmed, and cut into 1/4-inch-wide ribbons
1/2 teaspoon salt
1/2 teaspoon crushed red pepper, plus additional for serving
1 tablespoon lemon zest
3/4 cup fat-free, less-sodium chicken broth
1/2 pound orecchiette pasta
2 ounces goat cheese
How to Make It
Bring a large pot of salted water to a boil.
Heat a large skillet over medium-high heat, and swirl in the oil. Add the artichokes to the pan, and sear well on one side for 3 minutes. Sprinkle shallots and garlic around the artichokes, stirring everything around in the pan to brown evenly. Add Swiss chard, salt, pepper, lemon zest, and chicken broth, and bring to a boil, scraping the bottom of the pan. Lower heat to medium, cover, and cook for 10 more minutes.
Cook pasta according to package directions, then drain and return to the pot with the artichoke mixture. Divide among 4 bowls, and top with crumbled goat cheese.
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