Here artichokes are combined with smoky ham and fresh peas to create a pasta dish that tastes richer than it actually is. Serve with a green salad with a simple dressing of lemon juice and extra-virgin olive oil.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1998
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Ingredients

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Directions

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  • Put a large pot of water on to boil for cooking pasta.

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  • Fill a medium bowl with cold water. Squeeze the lemon juice into the water and add lemon halves. Snap off all the outer leaves of the artichokes. With a paring knife, trim the bottom 1/4 inch off the stems. Pare away the fibrous green portions, down to the hearts. With a melon baller or spoon, scoop out the fuzzy chokes. Cut stems and hearts into 1/4-inch-thick slices and drop into lemon water.

  • Heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Drain the artichokes and add to the pan. Cook, stirring, until lightly browned, 4 to 5 minutes. Add peas, ham and broth. Cover and simmer until the artichokes are tender, 8 to 10 minutes. Stir in parsley and season with salt and pepper.

  • Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and place in a large warmed bowl. Add the pea mixture and 1/4 cup Parmesan and toss. Pass remaining cheese separately.

Nutrition Facts

427.5 calories; protein 21.1g 42% DV; carbohydrates 68.9g 22% DV; exchange other carbs 4.5; dietary fiber 11.2g 45% DV; sugars 5.8g; fat 8.2g 13% DV; saturated fat 2g 10% DV; cholesterol 14.1mg 5% DV; vitamin a iu 525.6IU 11% DV; vitamin c 29mg 48% DV; folate 36.9mcg 9% DV; calcium 195.4mg 20% DV; iron 4mg 22% DV; magnesium 47.8mg 17% DV; potassium 485.3mg 14% DV; sodium 725.9mg 29% DV; thiamin 0.1mg 13% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 2 stars
10/31/2011
I was disappointed in the sauce for this dish. The chicken broth is just too thin and didn't add any flavor. After all the work to get the artichokes ready I was hoping for a great dish. I've not thought of a way to make the sauce thicker and have more taste but will continue to work at it. I did enjoy the way the peas added some sweetness combined with the saltyness from the ham and cheese. A side note I used Quinoa pasta because I have a gluten intolerance but really don't think it made a difference in the over all outcome. Read More