I love the taste of artichoke hearts and don't work with them very often. The March Italian issue of Food Network Magazine had a recipe for Agnolotti with Artichoke Sauce. Obviously, I had to give it a try!
I couldn't find Agnolotti at my local grocery store so I substituted with regular cheese raviolo. I have to say, this recipe is insanely easy to make is packed full of great flavor. I absolutely love that both peas and artichokes are part of the dish. What a perfect way to get your veggies for the day! This is definitely worth trying!
9 oz package frozen artichoke hearts, thawed and coarsely chopped
1 cup half-and-half
1 clove garlic, smashed
1/8 tsp red pepper flakes
1 cup frozen peas (do not thaw)
1 tsp finely grated lemon zest
2 tsp fresh lemon juice
1 lb refrigerated cheese agnolotti (in my case, cheese ravioli)
1/4 cup finely grated parmesam cheese
1/4 cup torn fresh basil leaves
1) Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 tsp salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
2) Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain pasta and transfer to the skillet with the sauce.
3) Add the parmesan to the skillet and gently stir until the pasta is coated. Thing the sauce with some reserved cooking water. Stir in the basil.
AND BAM! Dinner in 25 minutes!