Smoky Pea & Artichoke Pasta

May/June 1998

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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.

"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...
Smoky Pea & Artichoke Pasta

Makes: 6 servings

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Total Time:


  • 1 lemon, halved
  • 2 large artichokes
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas
  • 1/2 cup thinly sliced prosciutto, or ham (2 ounces)
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 pound whole-wheat orecchiette, or penne
  • 1/2 cup freshly grated Parmesan cheese, divided


  1. Put a large pot of water on to boil for cooking pasta.
  2. 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.
  3. 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.
  4. 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.


Per serving: 421 calories; 8 g fat (2 g sat, 2 g mono); 15 mg cholesterol; 67 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 588 mg sodium; 434 mg potassium.

Nutrition Bonus: Vitamin C (41% daily value), Calcium (18% dv), Iron (16% dv)

Carbohydrate Servings: 4

Exchanges: 4 starch, 1 lean meat, 1/2 fat

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Recipe Categories

Total Time
45 minutes or less
Preparation/ Technique

Mother's Day
Everyday favorites
Ease of Preparation
May/June 1998
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