By kiwidutch on January 24, 2005
"Recipe by Michael Chiarello"
Serving Size: 1 (272 g)
Servings Per Recipe: 6
"Superb oven braised artichokes, which ever way you use them!"
"After reading the other reviews I made a few changes and loved this dish. I used frozen artichokes, a lot less oil, whole wheat pasta and frozen spianch. This was a lovely pasta dish that tastes fancy enough to serve for company but comes together quick enough for an everyday meal when I used frozen veggies."
"I made the pasta with the artichokes and spinach. Quite good but a little too much lemon and, as noted by other reviewers, too much oil. I was also a bit unsure of the ingredient list's instruction: fresh thyme or minced garlic -- I used both."
"This is an excellent weeknight dish! Like Tracy, I left out the Herbes de Napa, and I will also lay off the oil a bit since it was a little overwhelming last time.Loved this, though! Thanks for posting, Mean!"
"Great recipe! I used frozen artichoke hearts from Trader Joes and it was so easy and good (I didn't thaw first, just mixed the frozen hearts with the braising ingredients and baked from frozen). I think I will cut the amount of oil to 2 Tbsp, though, as it was a bit oily for our taste. I'm stumped by the inclusion of the "herbes de Napa" recipe; neither the artichokes nor the pasta call for the herb mix. I left it out. "
"I got this recipe from Napa Style as well and LOVE IT. I am a huge artichoke fan and the lemon and olive oil are wonderful compliments to their flavor. I was lucky enough to find small artichokes by the half dozen in the local grocer, it cut the work in half and I strongly recommend it if you can find them as well. "