Frozen artichokes are key to weeknight dinner

  • Article by: JOE GRAY , Chicago Tribune
  • Updated: April 9, 2014 - 12:58 PM

Look to the freezer section to take the fuss out of preparing the delicious vegetable on weeknights.

Lemon zest brightens the flavor while a little cream adds richness to this dish of pasta shells with artichokes.

Photo: Bill Hogan • Chicago Tribune,

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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 artichokes.

Lemon zest brightens their flavor while a little cream adds richness.

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    PASTA SHELLS WITH ARTICHOKESServes 4.From the Chicago Tribune.• 1 lb. medium pasta shells• 1 (1 lb.) pkg. frozen baby artichokes...

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