Main Ingredients:

6 fresh, medium-sized artichokes, bottoms only, halved and thinly sliced, or 1 package frozen artichoke hearts, thinly sliced.

1 lemon, juiced

Water, 1/3 cup

4 T extra virgin olive oil

Salt amp; freshly ground black pepper

Fresh oregano, a few leaves, finely chopped, you may use 1/4 t dry, however, it will not have the delicate flavor of fresh

1 lb farfalle or any flat pasta

6 quarts water

Cooking Preparation of the Recipe:

Place artichokes in a saucepan with the olive oil, oregano, water and a pinch or two of salt over medium-low heat. Cover and simmer till tender and the liquid has been reduced. Stir occasionally making sure sauce does not dry out.

Cook the pasta, remove when ready. Drain.

Place pasta in a warm bowl, and combine immediately with the artichoke sauce.

Send to table.



Hint: the sauce can be prepared ahead of time and reheated when ready for use. You might have to add a little of the pasta cooking liquid, as the artichokes will soak up the liquid they are sitting in.

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