3 large California artichokes
1 cup each red and yellow bell pepper, cut into ¼-inch strips
1 T olive oil
1 cup heavy cream
½ cup chicken broth
Salt and pepper, to taste
9 ounces hot, cooked fresh angel hair pasta, drained
4 ounces each Muenster and Cheddar cheeses, shredded

Preparation

Cut off thorns and discard lower leaves of the artichokes. Bend back the outer leaves of the artichokes until they snap off easily near the base. The edible portion should remain on the artichoke. Continue to snap off and discard dark green leaves until the central core of pale green is reached. Cut off the top 2 inches of the artichoke, discard. Trim stem to 1 inch or less. Trim the outer dark green layer from the artichoke bottom. Remove fuzzy center; discard. Cut hearts into wedges.

Sauté artichoke wedges and peppers in olive oil about 5 minutes, or until barely tender. Stir in cream, chicken broth, salt and pepper. Place pasta in bottom of 3-quart baking dish; spoon artichoke mixture over top. Combine cheeses; sprinkle over artichoke mixture. Bake at 375F for 10 minutes. Place under broiler 30 to 45 seconds or until top is golden. Makes 4 servings.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

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