Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.

G. Franco Romagnoli
Source: EatingWell Magazine, March/April 1994


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

288.2 calories; protein 12g 24% DV; carbohydrates 54.9g 18% DV; exchange other carbs 3.5; dietary fiber 10.5g 42% DV; sugars 3.3g; fat 3.4g 5% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 20.6IU; vitamin c 14.1mg 24% DV; folate 85.1mcg 21% DV; calcium 80.3mg 8% DV; iron 3.2mg 18% DV; magnesium 115.8mg 41% DV; potassium 512.4mg 14% DV; sodium 206.1mg 8% DV; thiamin 0.3mg 26% DV.