Artichoke Cups Stuffed with Flavorful Pasta Salad | Easy Recipe

INGREDIENTS

5 cloves garlic, peeled 1/2 cup white wine 6 medium artichokes 1 lemon, cut into halves 6 cups chicken broth 1 tablespoon plus 1 teaspoon olive oil, divided 1 package (2 ounces) artichoke hearts 8 ounces corkscrew pasta or pasta twists 1/2 teaspoon dried basil Basil Vinaigrette Dressing (recipe)

PREPARATION:

1. Place garlic and wine in small saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, cut bottoms off artichokes; remove outer leaves. Cut 1 inch off tops of artichokes. Snip tips from remaining leaves with scissors. Rub ends with lemon.
3. Bring chicken broth to a boil in Dutch oven over high heat. Add artichokes, wine mixture and 1 tablespoon oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
4. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups. Set aside.
5. Cook pasta according to package directions, drain. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon oil and basil.
6. Prepare Basil Vinaigrette Dressing. Add artichoke hearts and 1 cup dressing to pasta; toss gently to coat.
7. Carefully spread outer leaves of whole artichokes. Remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
8. Fill artichokes with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.

This recipe appears in: Italian