We invented this pasta for a Provençal menu. Its origin is artichauts à la barigoule, a dish of artichokes stuffed with onions, mushrooms, and ham that is braised in the oven with mirepoix and white wine. We have served it with penne, a dry quill-shaped pasta, as well as fresh fettuccine. Both are delicious. Occasionally we substitute pancetta for ham or add a julienne of zucchini. You might like to add some fresh peas too, which is reminiscent of the pastas served in Rome in the spring when both peas and artichokes appear at the market.
Break off all the large outer leaves from the artichokes. Pare the outside to expose the heart. Using a sharp spoon, remove the fuzzy chokes. Cut the artichokes into ¼-inch slices and drop them in water acidulated with lemon juice. Heat
Heat a large pot of salted water to boiling for the pasta.
Meanwhile, add the pasta to the boiling water and cook until tender if using fresh pasta or al dente if using dried.
Drain the pasta and transfer to a pasta bowl. Add the artichoke mixture and quickly toss to combine. Sprinkle with the Parmesan and parsley. Serve hot.
© 1998 Joyce Goldstein. All rights reserved.