Photo: Leigh Beisch
Yield
Makes 4 servings (serving size: 1 3/4 cups)

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).

How to Make It

Step 1

Bring a large pot of salted water to a boil.

Step 2

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.

Step 3

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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Ratings & Reviews

trijntje's Review

Chiccook
March 17, 2014
This was really good. I didn't have a fresh lemon for the zest, so I used 2 tsp lemon juice (I know, the substitution says it should be more, but this was actually a good amount). I cooked a couple of cut-up chicken thighs in the pan first, removed them, used the fat from that for cooking the artichokes and the rest. Added chicken back at the end and it was very good! Used feta because I don't keep goat cheese around, but always have feta! Mine didn't look as nice as the picture (it never does) but was proclaimed "yummy."

arnsgirl's Review

arnsgirl
August 28, 2011
N/A

Chiccook's Review

trijntje
February 28, 2009
Very good! Would be good with shrimp added too.