Blanch artichokes in lightly salted water for 1 minute; drain well. When cool enough to handle, slice about two-thirs of teh artichokes into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside.
In a large pot of boiling salted water cook penne or rigatoni until al dente, 10 to 15 minutes.
While the pasta is cooking, heat oil in alarge nonstick skillet over medium heat. Add onions and garlic; cook, stirring, for 1 minute. Add oregano, salt and a generous grinding of pepper. Stir in 1/4 cup water and cook until the water has evaporated and teh onions are limp, about 2 minutes. Reduce heat to low, stir in wine, lemon juice and the reserved artichoke wedges and chopped artichokes. Simemr, stirring, until heated through, about 1 minute. If the mixture becomes dry, add 1 or 2 tbs of water. Add ricotta and stir until creamy.
When the pasta is ready, drain it and add to the skillet with the simmering sauce.; toss well. Remove from heat and stir in lemon zest. Taste and adjust seasonings with salt and pepper. Serve immediately.
Per serving: 378 cal; 15 g prot; 6 g fat; 65 g carb; - 106 mg sod; 10 mg chol.
From Eating Well, Jan-Feb 94/MM by DEEANNE
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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