What You’ll Need
3 tablespoons freshly squeezed lemon juice (from about 2 lemons)
1 pound baby artichokes or 8 ounces frozen and thawed artichoke hearts
2 cups yellow and red teardrop tomatoes (or cherry tomatoes), halved
1 cup thinly sliced basil
1/4 cup coarsely chopped Italian parsley leaves
6 medium garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 pound penne pasta
1 cup (4 ounces) crumbled ricotta salata cheese
1. Bring a large pot of generously salted water to a boil. Prepare an ice water bath and set aside. Drop artichokes into the boiling water, and cook until just tender, about 3 to 4 minutes. Use a slotted spoon to transfer the artichokes to the ice water bath. Drain again and pat dry between paper towels. Reserve the boiling water.
2. Place lemon juice, the cooked or thawed artichokes, tomatoes, basil, parsley, garlic, and olive oil in a large serving bowl, season generously with salt and pepper, and stir to combine. Set aside.
3. Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold running water to stop the cooking process. Transfer the pasta to the bowl with the tomato mixture, add the ricotta salata, and toss to combine. Taste and season with salt and pepper as desired.