Whole Wheat Penne with Baby Artichokes

Recipe inspiration can come from anywhere and anything. I can be inspired by a dish I had in a restaurant, a memory growing up, another recipe, or even a food itself! When I made our last grocery shopping trip to the Whole Foods Callowhill, I saw the most beautiful baby artichokes. I love spring produce!

I had never cooked with baby artichokes before, but I knew I had to buy them right there before someone else did and none were left. The basic prep is quite similar to normal artichokes, but I followed this tutorial just to be sure. I got them ready to go and headed out on a quick run before dinner. Doing half of the prep work before dinnertime means dinner can be on the table fast- before we get too hungry and impatient. I will be doing this even more often now that I am teaching at Bootcamp Philly!

When I came home to my prepped artichokes I had to decide what to do with them. I took a risk and make up a recipe on the spot without much thought. Luckily, all of the flavors worked together beautifully! The leeks add a gentle flavor to the dish, while the parmigiano reggiano adds tremendous flavor. A bit of cream pulls this whole dish together. Bring spring home with you with this easy dinner.

Whole Wheat Penne with Baby Artichokes
Serves 4

Ingredients:
10 baby artichokes, prepped for cooking using this method (I followed all directions through putting the artichokes in a cup of water for 5-6 minutes)
2 leeks, washed and diced (only the white portion)
2 tbs organic chicken broth
1 tbs olive oil
1 cup light cream
8 oz whole wheat penne
1/4 cup freshly grated parmigiano reggiano
kosher salt to taste

Directions:
Heat the olive oil in a wide shallow stainless steel pot over medium heat. Add the leeks and chicken broth and cook until leeks have softened, about 10 minutes. Meanwhile, cook your pasta according to al dente directions on the package (undercook by 1-2 minutes). Add the prepared artichoke hearts to the leeks and stir the whole mixture together. Remove it from the pot and add the cream to the same pot over medium heat. Let the cream reduce by 1/3, stirring every now and again. Add the pasta, artichoke leek mixture, and freshly grated cheese into the pot of cream and combine. Serve immediately with another small sprinkle of parmigiano reggiano if so desired. Enjoy!