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Prep
Difficulty
Medium
Time
Estimate
1 hour
Bring water up to a boil. Prepare each choke and simmer. While they cook, prepare the filling. Scoop out the artichokes to reserve the water to cook the pasta. Fill the artichokes and bake. Prepare the ingredients for the broccoli pasta. When the artichokes have about 10 minutes left to bake, start cooking the pasta. Serve the hot stuffed artichokes on top of the broccoli tossed pasta.
Big globe artichokes are perfect for packing with mushrooms, onions & almonds. Substitute breadcrumbs if you do not have almond flour. If you want this dairy-free, cut out the ricotta cheese and add a few more mushrooms.
Ricotta & broccoli come together to sauce up pasta in this quick week-day dish. Use brown-rice pasta to make this gluten-free. The stem is great to use here, but peel off the tough outer skin before chopping it up. For a bit more protein, sprinkle on pine-nuts or walnuts.
