Pasta shells with artichokes

Tri-City HeraldApril 13, 2014 

FOOD FOODFAST-PASTA TB

Lemon zest brightens the flavor while a little cream adds richness to this dish of pasta shells with artichokes. (Bill Hogan/Chicago Tribune/MCT)

The cover of the Food & Wine section April 16 will feature everything you always wanted to know about Easter Ham. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.


Art of the ’choke: Supermarket freezer case unlocks key to weeknight rendering

By Joe Gray, Chicago Tribune

Fresh artichokes are one of my favorite foods, and yet I find myself passing them by at the grocery store, having thought about the work in cleaning them and decided against it. Even baby artichokes require trimming and peeling, then a long cook time. Too much for a weeknight.

This is a time when a good frozen product comes in handy, and I’ve found frozen artichokes to have good texture and flavor. Plus, they’re already trimmed, cooked and even quartered, requiring just a few minutes more heat to get them ready, especially if you pop them in the microwave.

Here they ground a pasta dish, made with shells to mimic the shape of the baby ’chokes. Lemon zest brightens their flavor while a little cream adds richness.

———

PASTA SHELLS WITH ARTICHOKES

Prep: 15 minutes / Cook: 20 minutes / Makes: 4 servings

Ingredients

1 pound medium pasta shells (conchiglie)
1 package (1 pound) frozen baby artichokes or artichoke hearts or 2 packages (9 ounces each)
2 tablespoons olive oil
1 clove garlic, chopped
1/4 teaspoon salt
1/2 cup dry white wine
2 to 4 tablespoons cream
1/2 cup chopped Italian parsley
1/2 cup brine-cured green olives (not canned or jarred), quartered
Zest of 1 lemon
1/2 cup grated pecorino Romano cheese, plus more for serving

Directions

Cook the pasta in a large pot of well-salted boiling water over high heat until al dente. Meanwhile, thaw the artichokes in the microwave according to package directions. (It is OK if the artichokes are not completely thawed; they will continue to cook in the skillet.)

Heat the olive oil in a large skillet over medium-high heat; add the garlic. Cook until fragrant, but don’t allow to brown or burn, 1 minute. Add the artichokes; season with the salt. Cook to warm through. Stir in the wine; reduce the heat to medium. Allow to reduce slightly. Stir in 2 to 4 tablespoons cream, as you like; cook to thicken slightly, about 2 minutes. Stir in the parsley, olives and lemon zest.

Drain the pasta; return to the pot. Toss the artichokes, sauce and Romano cheese with the pasta. Serve, passing more grated Romano at the table. Nutrition information per serving: 641 calories, 18 g fat, 5 g saturated fat, 19 mg cholesterol, 97 g carbohydrates, 23 g protein, 646 mg sodium, 10 g fiber

———

(c)2014 Chicago Tribune

Tri-City Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service