Angel Hair Pasta And Artichokes
|Angel hair pasta||1 Pound|
|Frozen artichoke hearts||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Olive oil||4 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh marjoram/2 teaspoons dried marjoram||2 Tablespoon|
|Garlic||2 Clove (10 gm), quartered|
|Sliced scallions||1⁄4 Cup (4 tbs) (White And Tender Greens)|
|Fresh lemon juice||1 Teaspoon (Generous Squeeze)|
|Ground black pepper||To Taste|
Prepare pasta in stockpot according to package directions.
In food processor, puree thoroughly two-thirds of the artichokes, 3 tablespoons of the oil, Parmesan cheese, marjoram, garlic, and scallions.
Coarsely chop remaining artichokes and squeeze lemon juice over them.
Heat remaining tablespoon of oil in saute pan over medium-high heat; add chopped artichokes and saute 6 to 8 minutes or until tender.
Add artichoke puree to pan and cook over medium heat until heated through.
Season with salt and pepper to taste.
Toss with pasta.