I love this dish. It’s winter and spring and light and creamy all at the same time . . . the perfect pasta ^[1] to feast on at the end of April.
 

3 tablespoons olive oil
1 cup trimmed baby artichokes (or frozen artichoke hearts), quartered lengthwise
3 shallots, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
1 bunch Swiss chard, cleaned, de-stemmed, and cut into 1/4-inch-wide ribbons
Juice and zest of 1/2 lemon
3/4 cup vegetable or chicken broth
sea salt and crushed red pepper
1/2 pound whole wheat fusilli pasta ^[1]
1/4 cup Parmesan cheese

Bring a large pot of salted water to a boil.

Heat a large skillet over medium-high heat and swirl in 1 tablespoon of oil. Add the artichokes to the pan and sauté for 3 minutes. Add shallots and garlic and continue to cook for 3-5 minutes, until all are a nice golden brown. Add Swiss chard, lemon juice, zest and broth and bring to a boil, scraping the bottom of the pan. Lower heat to medium, season with salt and red pepper, cover, and cook for 10 more minutes.

Cook pasta ^[1] according to package directions less one minute, reserve 1/2 cup pasta water then drain and return to pot. In a small bowl, whisk together remaining 2 tablespoons of olive oil with the pasta water and pour into the pot with the artichoke mixture. Add cheese and toss well.

Serves 4