Pasta with Artichokes and Fresh Ricotta

Ingredients

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

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...

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