Pasta with Lemon, Baby Artichokes, & Asparagus

Do you ever have a bad day and just want to stuff your face? I am having one of those days and stuffing my face is not really an option since I am on a “diet!”

I’m thinking this may be the perfect healthy meal to keep me away from a pint of Ben & Jerrys. Now, if only it would appear in front of me so I wouldn’t have to cook!

Seriously, though…I am going to make this over the weekend. I am OBSESSED with artichokes. I could eat them everyday!

1/2 lb uncooked pasta
2 1/4 cups cold water, divided
3 lemons, divided
2 lb baby artichokes
1 tbsp olive oil
1 lb asparagus, trimmed and cut diagonally into 1-inch pieces
2 tbsp chopped flat leaf parsley
1 tbsp lemon zest
1/2 tsp salt
1/2 tsp black pepper
parmesan cheese

1. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Set aside and keep warm.

2. Combine 2 cups water and 2 lemons worth of juice in a medium bowl. One artichoke at a time, cut off the stem to about 1/4-inch of the base. Peel the stem. Remove the bottom leaves and tough outer leaves, leaving tender heart and bottom. Trim about 1 inch from the top of the artichoke. Cut each artichoke in half lengthwise. Place the artichoke halves in the lemon water.

3. Heat 1 tbsp olive oil over medium heat. Drain and dry the artichokes. Add the artichokes to the pan. Cover and cook for 8 minutes, stirring occasionally. Uncover. Increase heat to medium-high and cook until artichokes are golden, about 2 minutes, stirring frequently. Place artichokes in a large bowl.

4. Place pan over medium heat. Add 1/4 cup water and asparagus to the pan. Cover and cook for 5 minutes or until crisp tender. Add asparagus, parsley, and lemon zest to artichokes and toss. Add pasta, reserved cooking liquid, salt and pepper to the mix. Toss well. Add lemon juice to taste. Divide pasta among serving bowls and top with parmesan cheese.

photo & recipe via Eats Well With Others