INGREDIENTS

INSTRUCTIONS

Blanch artichokes in lightly salted water for 1 minute; drain well. When
cool enough to handle, slice about two-thirs of teh artichokes into small
wedges and set aside; finely chop the remaining artichokes into a paste and
set aside.
In a large pot of boiling salted water cook penne or rigatoni until al
dente, 10 to 15 minutes.
While the pasta is cooking, heat oil in  alarge nonstick skillet over
medium heat. Add onions and garlic; cook, stirring, for 1 minute. Add
oregano, salt and a generous grinding of pepper. Stir in 1/4 cup water and
cook until the water has evaporated and teh onions are limp, about 2
minutes. Reduce heat to low, stir in wine, lemon juice and the reserved
artichoke wedges and chopped artichokes. Simemr, stirring, until heated
through, about 1 minute. If the mixture becomes dry, add 1 or 2 tbs of
water. Add ricotta and stir until creamy.
When the pasta is ready, drain it and add to the skillet with the simmering
sauce.; toss well. Remove from heat and stir in lemon zest. Taste and
adjust seasonings with salt and pepper. Serve immediately.
Per serving: 378 cal; 15 g prot; 6 g fat; 65 g carb; - 106 mg sod; 10 mg
chol.
From Eating Well, Jan-Feb 94/MM by DEEANNE
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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