Contributed By: DCC
DCC
A delicious way to have fresh artichoke with pasta. Very light and refreshing.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Italian
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
8 To 10 small fresh artichokes
Juice of 1 lemon
1/2 cup Extra virgin olive oil
1/2 cup Diced sweet onion
2 Garlic cloves, peeled bruised
With side of a knife
1 Medium carrot, sliced thin
1 Inside rib celery, trimmed and
Sliced thin
1 1/2 to 2 cups Reduced-sodium
Chicken broth or more as needed
1 tsp Fresh oregano leaves or 1/2
Tsp dried
Salt and freshly ground black
Pepper to taste
1 box (16ozs) conchiglie pasta
Grated Parmigiano-Reggiano cheese, to taste
Preparation
Trim the stems and pull the outside leaves off the artichokes. Cut the artichokes in half and scoop out the choke with the tip of a small spoon. Halve lengthwise. Add the lemon juice to a bowl of cold water and add the artichokes to prevent discoloration.
In a large deep skillet combine the oil, onion, garlic, carrot and celery. Cover and cook over low heat, stirring occasionally until the vegetables are tender, but not browned, about 8 minutes.
Drain the artichokes; add to the skillet along with the broth. Add the oregano, salt and pepper. Cover and cook over very low heat until the artichokes are tender, about 25 minutes.
Meanwhile cook the pasta in plenty of boiling salted water until al dente or firm to the bite, according to package directions. Drain. Add to the skillet with artichokes. Heat, stirring to coat and adding small amounts of additional chicken broth, if needed, to keep th pasta moistened. Serve cheese on the side.
Cook's Notes
Nutrition Information
Calories: 823
;
Total Fat: 30 g
;
Saturated Fat: 4.5 g
;
Polyunsaturated Fat: 3.4 g
;
Carbohydrates: 118 g
;
Protein: 25 g
;
Vitamin A: 3033 IU
;
Vitamin C: 41 mg
;
Calcium: 163 mg
;
Sodium: 514 mg
;
Iron: 7.5 mg
;
Fiber: 19 g