Pasta with Artichokes and Fresh Ricotta

Pasta with Artichokes and Fresh Ricotta
Photo by Becky Luigart-Stayner


  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
  • 3 tablespoons fresh lemon juice
  • 4 cups water
  • 4 medium artichokes
  • ½ cup fresh whole-milk ricotta cheese
  • ¾ cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
  • + 4 more ingredients
    • ½ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh garlic
    • ¾ teaspoon fine sea salt, divided

1. Combine 4 cups water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke he...

View full recipe at My Recipes


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