Fresh artichokes are one of my favorite foods, and yet I pass them by at the grocery store, having thought about the work in cleaning them.
This is when a good frozen product comes in handy. I’ve found frozen artichokes to have good texture and flavor. Plus, they’re trimmed, cooked and even quartered.
Pasta Shells With Artichokes
Makes 4 servings
1 pound medium pasta shells
1 pound frozen baby artichokes or artichoke hearts
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, quartered
Zest of 1 lemon
1/2 cup grated pecorino Romano cheese
Cook the pasta until al dente; drain. Thaw the artichokes in the microwave according to package directions. (It is OK if the artichokes are not completely thawed.)
Heat the olive oil in a large skillet over medium-high; 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 heat to medium. Allow to reduce slightly. Stir in 2 to 4 tablespoons cream; cook to thicken slightly, about 2 minutes. Stir in the parsley, olives and lemon zest.
Toss the artichokes, sauce and Romano cheese with the pasta. Serve.
