Date:    Tue, 08 Feb 94 17:00:48 -0400
 From:    EPATRICK@PEARL.TUFTS.EDU
 
 Penne With Artichoke Hearts
 (Penne ai carciofi)
 Eating Well magazine, Jan/Feb 1994
 
 1 9-oz package frozen artichoke hearts
 10 oz penne or rigatoni
 1 small onion, thinly sliced
 1 clove garlic, finely chopped
 1 1/2 tsp. chopped fresh oregano or
 1/2 tsp dried oregano
     salt and fresh ground pepper to taste
 1/4 cup dry white wine
 2 Tbsp fresh lemon juice
 1/2 cup skim-milk ricotta cheese
 1 Tbsp grated lemon zest
 
 Blanch artichokes in lightly salted water for 1 minute;
 (actually, I just let them defrost in the fridge overnight)
 drain well.  When cool enough to handle, slice about 2/3 of
 them into small wedges and set aside; finely chop the
 remaining artichokes into a paste and set aside.
    In a large pot of boiling water, cook penne or
 rigatoni until al dente.
    While pasta is cooking, saute onion and garlic
 in 1/4 cup water until water evaporates and onions are limp.
    Add oregano, salt and a generous grinding of pepper.
 Reduce heat to low, stir in wine, lemon juice and the reserved
 artichokes (wedges and paste).  Simmer, stirring, until heated
 through, about 1 minute.  Add ricotta and stir until creamy.
    When pasta is ready, drain and add to skillet with sauce;
 toss well.  Remove from heat and stir in lemon zest.  Taste
 and adjust seasonings.  Serve immediately.