Ingredients

• 1 lemon, halved
• 2 large artichokes
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas
• 1/2 cup thinly sliced prosciutto, or ham (2 ounces)
• 1 14-ounce c reduced-sodium chicken broth
• 2 tablespoon finely chopped fresh parsley
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 pound whole-wheat orecchiette, or penne
• 1/2 cup freshly grated Parmesan cheese, divided

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Cooking Directions

Step 1

Put a large pot of water on to boil for cooking pasta.

Step 2

Fill a medium bowl with cold water. Squeeze the lemon juice into the water and add lemon halves. Snap off all the outer leaves of the artichokes. With a paring knife, trim the bottom 1/4 inch off the stems. Pare away the fibrous green portions, down to the hearts. With a melon baller or spoon, scoop out the fuzzy chokes. Cut stems and hearts into 1/4-inch-thick slices and drop into lemon water.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Drain the artichokes and add to the pan. Cook, stirring, until lightly browned, 4 to 5 minutes. Add peas, ham and broth. Cover and simmer until the artichokes are tender, 8 to 10 minutes. Stir in parsley and season with salt and pepper.

Step 4

Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and place in a large warmed bowl. Add the pea mixture and 1/4 cup Parmesan and toss. Pass remaining cheese separately.