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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.

Source: EatingWell Magazine, May/June 1998


Recipe Summary

35 mins


Ingredient Checklist


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

  • 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

428 calories; protein 21.1g; carbohydrates 68.9g; dietary fiber 11.2g; sugars 5.8g; fat 8.2g; saturated fat 2g; cholesterol 14.1mg; vitamin a iu 525.6IU; vitamin c 29mg; folate 36.9mcg; calcium 195.4mg; iron 4mg; magnesium 47.8mg; potassium 485.3mg; sodium 725.9mg; thiamin 0.1mg.

4 starch, 1 lean meat, 1/2 fat