Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination. Source: EatingWell Magazine, March/April 1994

G. Franco Romagnoli


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until limp and translucent, about 5 minutes. Add garlic and cook, stirring, for 1 minute.

  • Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with 3/4 cup water. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until the artichokes are tender, about 10 minutes. Increase heat to high, add wine and oregano; cook, stirring, for 30 seconds. Remove from the heat.

  • Transfer about 1/3 of the artichoke mixture to a blender or food processor, add the remaining 1/4 cup water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.

  • Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the artichoke sauce. Toss well and serve.

Nutrition Facts

288 calories; 3.4 g total fat; 0.5 g saturated fat; 206 mg sodium. 512 mg potassium; 54.9 g carbohydrates; 10.5 g fiber; 3 g sugar; 12 g protein; 21 IU vitamin a iu; 14 mg vitamin c; 85 mcg folate; 80 mg calcium; 3 mg iron; 116 mg magnesium;