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Serves 4
12 baby artichokes or one 9-oz package frozen artichoke hearts, thawed and quartered
½ pound (200g) fettuccini or linguini (Barilla No. 13)
3 medium leeks, sliced (1 cup)
2 cloves garlic, minced
2 tbs olive oil
1 cup shelled or frozen green peas
¾ cup vegetable or chicken broth
½ cup freshly chopped Italian parsley
2 tbs coarsely snipped fresh mint
Thin slices of Parmesano Reggiano or Pecorino Romano cheese
1. If using baby artichokes, trim them to the light green or yellow parts, cutting off dark green parts. Cut in quarters. Remove any purple or pink leaves.
2. Cook pasta according to package directions, about 11 minutes or until al dente.
3. In a large skillet heat oil over medium-high heat. Cook and stir artichokes with leeks and garlic for 5 minutes.
4. Add peas and broth. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
5. Drain the pasta and toss with artichoke mixture.
6. Top with Parmesan or Pecorino Romano cheese and serve.
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