Pasta with Artichokes

Pasta with Artichokes

Serves four to six, depending on appetites

  • 1 pound pasta (I used girelle, but farfalle, or butterfly-shaped pasta would be nice too)
  • 2 9-ounce boxes frozen artichoke hearts
  • 1/4 cup extra virgin olive oil
  • 1/2 medium onion, or one large shallot, diced finely
  • 2 large cloves of garlic, minced
  • 1/2 cup vegetable broth (or chicken broth)
  • 1/4 cup dry white wine
  • a few sprigs of thyme
  • minced parsley – about 1/4 cup
  • salt, pepper
  • a drizzle of lemon-flavored olive oil  (I used Olio2Go brand), or if not available, juice of one lemon and a drizzle of extra virgin olive oil
  • parmesan cheese

Thaw the artichoke hearts. Using a saucepan, cook the onion in the olive oil until limp, then add the minced garlic. Let the garlic soften and add the artichoke hearts. Season them with salt and pepper. Add the wine and the vegetable broth (I was making asparagus that day, so I took the discarded ends and cooked them in water first to make my own vegetable broth. ) Cook the artichokes in the liquid for about 10 minutes. If the liquid dries out, add more broth, but this is not a soup-y sauce. Near the end of the 10 minutes, add the thyme and parsley. Turn off the heat and add about 1/4 cup of parmesan cheese and mix it all together. Place the pasta in a serving dish, drizzle some lemon-flavored olive oil on top (or the juice of a lemon and regular olive oil), add another sprinkling of parmesan cheese and serve.