INGREDIENTS

INSTRUCTIONS

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at Recipe-a-Day. The Cook &
Kitchen Staff are finishing up a month of Recipe-a-Day~Light.
Today's recipe is for a hearty pasta main course. You'll find the
combination of textures produces a savory meal that contains about 410
calories per serving and 7 grams of fat, of which only 1.4 grams are
saturated fat.
Place a large pot of lightly salted water on the stove to boil over a
high-heat setting.
Fill a medium-sized bowl with cold water and squeeze the juice of the lemon
halves into the water. Add the juiced lemon halves to the bowl, too. Snap
off the outer layer of leaves on the artichokes. Trim the bottom
quarter-inch off each artichoke with a paring knife. Pare away any fibrous
or hard green portions of the artichoke. Use a melon baller or spoon to
scoop out the fuzzy chokes in the center. Cut the stems and hearts into
1/4-inch thick slices and place the prepared artichoke slices in the lemon
water.
In a heavy skillet, warm the oil over medium heat. Add the garlic and
sauté, stirring occasionally, until fragrant (about 3 minutes). Drain the
artichoke slices and add them to the skillet. Cook, stirring lightly for
about 5 minutes, or until lightly browned. Add peas, shredded ham, and
chicken broth. Cover the mixture and simmer for about 10 minutes, or until
the artichokes are tender. Stir in parsley and season with salt and pepper
to taste.
Meanwhile, cook the Penne pasta in the boiling pot of water until al dente,
about 10 to 12 minutes. Drain the pasta and place in a warmed serving bowl.
Add the pea mixture and about 1/4 cup of Parmesan cheese. Toss to combine.
Serve warm with remaining Parmesan cheese on the side.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 22, 1999, converted by MM_Buster
v2.0l.

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