Shells with artichoke sauce

4 Servings

Ingredients

Quantity Ingredient
1 pack Frozen Artichoke Hearts**; thawed,drained
½ cup Extra Virgin Olive Oil
½ cup Diced Onion
2 Cloves Garlic; crushed
1 medium Carrot; sliced thin
1 Rib Celery; sliced thin
1½ cup Reduced Sodium Chicken Broth; more if needed
1 teaspoon Fresh Oregano Leaves; or 1/2 tsp dried
16 ounces Small Shell Shape Pasta
Salt And Pepper; to taste
Grated Parmesan Cheese; to taste

Directions

In a deep skillet,heat the oil,onion,garlic,carrot and celery over low heat. Cover and cook,stirring occasionally until vegetables are soft but not browned,about 8 minutes. Add the artichokes and the broth to the skillet.Season with the oregano and salt and pepper. Cook until artichokes are tender 10 to 20 minutes. While the artichokes are cooking,cook the shells until al dente.Drain well and add to the sauce mixture.

Heat,stirring to combine,adding more broth if needed to keep pasta moistened. Serve with parmesan cheese on the side.

Recipe By : Barilla Booklet Posted to FOODWINE Digest 27 November 96 Date: Thu, 28 Nov 1996 00:34:00 GMT From: Doug Goldin <fw.doug@...> NOTES : * 8 to 10 small artichokes,trimmed,choked and cut in half lengthwise may be substituted for frozen. If using fresh artichokes place in acidulated water and drain well before continuing.

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