Photo: Becky Luigart-Stayner; Styling: Jan Gautro
6 servings

How to Make It

Step 1

Combine 4 cups water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart; place in lemon water. Drain.

Step 2

Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.

Step 3

Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine. Add ricotta in spoonfuls, stirring gently to combine. Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.

Ratings & Reviews


June 26, 2010
Used full can of artichoke hearts w/juices and added fresh chopped tomatoes.

Saecca's Review

May 09, 2010
I was an artichoke newbie before this recipe-- and now I will only buy the jarred kind. The spikes on the artichokes got me while cutting it, and I really wasn't sure how much to keep there-- not to mention the fuzzy inside that you cut out. The recipe (after the artichoke experience) was easy and the flavors were pretty good. I doubt I would make it again with fresh artichokes (they were also $7 for 3!). Jarred is the way to go.

emilycmt's Review

February 05, 2010
Easy and tasty. Used canned artichokes, and substituted lowfat cottage cheese blended with one egg since I didn't have ricotta. (Blended it in mini-cuisinart.) Also used extra parmigiano-reggiano cheese. Thought it was perfect for weeknight supper.

daneanp's Review

May 21, 2009
I used artichoke hearts packed in oil - drained well and sliced. Then used 1 T of the oil drained off in place of the additional oil called for when mixing everything together. It was quick, easy and delicious. Be sure to use the full fat ricotta vs. the low fat. It makes a huge difference in the finished product. Family loved it. As written, I gave it 2 stars but with the changes, it would be 4 stars (although I probably wouldn't serve it for company unless as a side dish to something else). But for a quick and easy weekend night family dinner - it's perfect.

Hlloyd01's Review

May 14, 2009
The fresh artichokes didn't look very good at the market when I was shopping so I used canned artichokes instead. After reading the other reviews I'm glad I did. I had this meal ready in 20 minutes. My kids and husband had seconds.

SarahDTaylor's Review

April 26, 2009
I agree with previous reviews. THE LABOR OF THE ARTICHOKE WAS INTENSIVE (especially if you have no idea how to work with artichokes!) I actually ended up adding canned artichoke hearts to the mix and it definitley added. I didnt like the addition of parsley either! Has some potential but I think just skip fresh artichoke and use canned instead...makes it much easier!

Runnergal's Review

April 18, 2009
This recipe was very disappointed. Especially considering how labor intensive it was to prepare the artichokes! The only flavor that really came out was the garlic, and if that was what I wanted, I could have skipped all of the work with the artichokes. This is one recipe that is definitely going in the trash.

SuzanneM's Review

April 10, 2009
This was pretty blah. After all the work of preparing the artichokes, I was disappointed that their flavor was lost. The ricotta cheese was just too bland and the rest of the ingredients didn't add enough to perk it up- even the extra garlic and the red pepper flakes I added. Maybe some additional lemon juice on the cooked artichokes would have helped, or using goat cheese instead of ricotta. As written, I wouldn't make it again.