Recipe: Pasta Shells With Artichokes

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

• 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.

Calories641 Fat18 g Saturated fat5 g

Sodium646 mg

Carbohydrates97 g

Protein23 g

Cholesterol19 mg