• 4servings
  • 45minutes
  • 515calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 baby artichokes

  2. 2 teaspoon(s) olive oil

  3. 1 small onion , chopped

  4. 2 clove(s) garlic

  5. 1/2 cup(s) dry white wine

  6. 1/2 teaspoon(s) salt

  7. 1/4 teaspoon(s) crushed red pepper

  8. 1 can(s) (14 to 14 1/2 ounces) chicken broth

  9. 1 package(s) (16 ounces) bow-tie or farfalle pasta

  10. 1/2 teaspoon(s) cornstarch

  11. 1/3 cup(s) (loosely packed) fresh basil leaves , cut into thin strips

Instructions Jump to Ingredients ↑

  1. Trim baby artichokes: Bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half.

  2. In nonstick 12-inch skillet, heat olive oil over medium heat. Add onion and cook 7 minutes; add garlic and cook 3 minutes longer.

  3. Add white wine, salt, red pepper, and 1 1/2 cups chicken broth; heat to boiling over high heat. Add artichokes; heat to boiling. Reduce heat to medium-low; cover and simmer just until artichokes are tender, about 15 minutes or until knife inserted in bottom of artichoke goes through easily.

  4. Meanwhile, in saucepot, prepare pasta in boiling salted water as label directs.

  5. In cup, mix cornstarch with remaining chicken broth; stir into artichoke mixture; heat to boiling over high heat. Boil 1 minute.

  6. Drain pasta and place in large serving bowl; toss with artichoke mixture and basil.


Send feedback