Yields 6 servings
1 Pound pasta, rotini, tricolor
2 Tbls oil, olive
1 Large onion, white minced
6 Cloves garlic, fresh minced
1/2 Cup wine, dry white
1 Cup stock, chicken, low-sodium
2 Tbls juice, lemon
1 1/2 tsp Silver Service Chef Zesty Italian Seasoning
28 Ounce(wt)s artichoke hearts, canned chopped, liquid reserved 1 can
1 Tbls cornstarch
1 Tbls water
6 Tbls capers with a little liquid
2 Tbls butter, unsalted
1/2 Cup cheese, parmesan, grated
2 Tbls parsley, flat-leaf chopped
Put pasta on to cook while preparing the sauce.
Heat olive oil in a 12-inch skillet over medium-high heat. Mince the garlic with a garlic press. Cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, Italian seasoning, artichoke hearts, and reserved artichoke liquid.
Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Mix together the cornstarch and water. While sauce is boiling, stir in slurry. Once sauce is thickened, stir in the capers and butter. Preheat oven to 450 degrees.
Grate cheese with a microplane grater.
Drain pasta. Put pasta back into pasta pot, add sauce, cheese and parsley.
Put pasta into 3-quart casserole dish and place in preheated oven for 10 minutes or until bubbly. Serve.