Serves 4.

From the Chicago Tribune.

• 1 lb. medium pasta shells

1 (1 lb.) pkg. frozen baby artichokes or artichoke hearts or 2 pkg. (9 oz. each)

• 2 tbsp. olive oil

• 1 garlic clove, chopped

• 1/4 tsp. salt

• 1/2 c. dry white wine

• 2 to 4 tbsp. cream

• 1/2 c. chopped Italian parsley

1/2 c. brine-cured green olives (not canned or jarred), quartered

• Zest of 1 lemon

1/2 c. grated Pecorino Romano cheese, plus more for serving


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's 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:

Calories 641 Fat 18 g Saturated fat 5 g

Sodium 646 mg

Carbohydrates 97 g

Protein 23 g

Cholesterol 19 mg

Dietary fiber 10 g