If baby artichokes are not available, use two regular artichokes and simply trim and remove chokes, cut each into eighths and follow the recipe as written for baby artichokes.
12 baby artichokes (about 1 1/2 pounds)
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 can (14 to 14 1/2 ounces) chicken broth
1 package (16 ounces) bow-tie or farfalle pasta
1/2 teaspoon cornstarch
1/3 cup loosely packed fresh basil leaves, cut into thin strips
1. Trim baby artichokes: Bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half.
2. In nonstick 12-inch skillet, heat olive oil over medium heat. Add onion and cook 7 minutes; add garlic and cook 3 minutes longer.
3. Add white wine, salt, red pepper, and 1 1/2 cups chicken broth; heat to boiling over high heat. Add artichokes; heat to boiling. Reduce heat to medium-low; cover and simmer just until artichokes are tender, about 15 minutes or until knife inserted in bottom of artichoke goes through easily.
4. Meanwhile, in saucepot, prepare pasta in boiling salted water as label directs.
5. In cup, mix cornstarch with remaining chicken broth; stir into artichoke mixture; heat to boiling over high heat. Boil 1 minute.
6. Drain pasta and place in large serving bowl; toss with artichoke mixture and basil.
(based on individual servings)
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 655 mg
Carbohydrates: 99 g
Protein: 19 g
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