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  • 1 star values: 1
Viana La Place
Recipe by Cooking Light April 2009

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

403 calories; fat 14.1g; saturated fat 5.2g; mono fat 6.8g; poly fat 0.9g; protein 18.2g; carbohydrates 53.5g; fiber 6.6g; cholesterol 20mg; iron 3.4mg; sodium 617mg; calcium 268mg.
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