Baby Artichokes & Farfalle

• 1.5 - 2 pounds Fresh baby artichokes
• 1 lemon
• 2-3 tablespoons olive oil
• 1 large shallot
• 1/2 cup white wine
• 1/2 pound roughly chopped tomotoes (I like Camparis)
• 1/4 cup chopped parsley
• 8 ounces farfalle (or another short pasta)

1. Put large pot of salted water on to boil for pasta.
2. Squeeze juice from lemon into a large bowl of water. Prepare baby artichokes by trimming outer leaves, base and cutting into quarters (or sixths or eighths, depending on size.) It is not necessary to clear out the choke. Drop trimmed artichokes into lemon water to prevent discoloration.
3. Add pasta to boiling water. Heat olive oil in skillet over medium high heat. Sautee shallots and (drained) artichokes until tender 5-7 minutes. Add white white and simmer to allow it reduce a bit.
4. Drain cooked pasta, toss with sauteed shallots and artichokes. Add chopped tomatoes, parsley, salt & pepper and mix together.

artichokes, lemon, olive oil, shallot, white wine, tomotoes, parsley, farfalle

Taken from food52.com/recipes/4386-baby-artichokes-farfalle (may not work)