Artichoke Pasta Toss

Published on October 16th, 2009 by Alix

Cook Time: 30-40 mins

Combine 4 cups water and lemon juice. Drain artichoke hearts, slice in half or quarters, and place in lemon and water mixture. Let them soak for as long as possible before the cooking process, up to 6 hours, refrigerated.
Heat 2 Tbsp Olive oil in a skillet over medium heat. Add garlic, artichoke hearts, and a 1/4 tsp of salt. Cover and cook for approximately 10 minutes or until the artichokes soften.
Cook pasta separately according to its packaging, and drain, reserving 1/2 cup cooking liquid.
Combine remaining salt, olive oil, artichoke mixture, pasta, reserved cooking liquid, and parsley in a large bowl.
Toss all the ingredient adding the ricotta in spoonfuls. Top with extra parsley or Parmesan cheese. Serves 6.