Cold Pasta Salad with Baby Artichokes Recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons freshly squeezed lemon juice (from about 2 lemons)
• Kosher salt
• 1 pound baby artichokes or 8 ounces frozen and thawed artichoke hearts
• 2 cups yellow and red teardrop tomatoes (or cherry tomatoes), halved
• 1 cup thinly sliced basil
• 1/4 cup coarsely chopped Italian parsley leaves
• 6 medium garlic cloves, thinly sliced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pound penne pasta
• 1 cup (4 ounces) crumbled ricotta salata cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Fill a large bowl with cold water and squeeze in the lemon juice from the lemons, then add the lemon halves to the bowl.

2. Trim the tough outer leaves and the top of each baby artichoke, then halve them lengthwise and drop them into the acidulated water. If using frozen artichoke hearts, thaw them, drain and halve any large pieces.

3. Bring a large pot of water to a boil and add a generous pinch of kosher salt. Drain the artichokes and cook them in the boiling water until tender when pierced, about 8 to 10 minutes. Drain well and let cool.

4. Bring a second large pot of salted water to a boil. Cook the penne until al dente, about 10 to 12 minutes, then drain and rinse briefly under cold water.

5. Warm the olive oil in a small skillet over low heat. Add the sliced garlic and cook gently until just golden, about 2 to 3 minutes. Remove from heat.

6. In a large bowl, combine the cooked pasta, artichokes, halved tomatoes, basil and parsley. Pour over the garlic oil, season with salt and black pepper and toss well.

7. Crumble the ricotta salata over the salad and toss gently once more. Let the salad sit at room temperature for 15 minutes so the flavors meld, then taste and adjust the seasoning before serving.