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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta in plenty of water until it is very al dente. Drain, add a couple of tablespoons of olive oil, toss and set aside to cool. | 2. Add the juice from the lemon to about a quart of water in a stainless steel bowl. Peel the artichokes. Do this by removing all of the outer leaves until the light yellow tender leaves are exposed. Cut the artichokes in half vertically, and put into the lemon water. Once all of the artichokes are peeled, remove any chokes that may be in them. This is best done with a small sharp knife. Place them back in the lemon water. | 3. Preheat the oven to 375°F. | 4. Put the pasta into a large stainless steel mixing bowl. Add the remaining olive oil, salt and pepper. Mix Well. Drain the artichokes and pat dry. Add the artichokes, the garlic, and the cheeses, and mix again. If too dry at this point, add about 1/4 cup of water, and mix again. | 5. Coat an oven proof casserole with olive oil, add the pasta, cheese and artichoke mixture. and Bake at 375 for 30-35 minutes. | 6. Serve immediately garnished with freshly grated Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	24			-	-	-	-
lemon	1			-	-	-	-
garlic clove	4		chopped	201.7338	0.0	44.8801	1.1333
goat cheese	1/2	cup	crumbled	-	-	-	-
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
cheese	1	tablespoon		29.7844	0.1974	1.8056	2.4249
rigatoni pasta	1/2	lb		201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.