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1
Fill a mixing bowl with water and the juice from one lemon.
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2
Cut the stem from an artichoke and pull off the green leaves.
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3
Continue removing layers of leaves until you reach the layer that is very pale green in color.
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4
Cut off any remaining stem.
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5
Place the artichoke heart immediately into the lemon water to help prevent it from turning brown.
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6
Repeat with all of the artichokes.
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7
Before you add them to the mixture below, drain off the water.
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8
Boil a large pot of water.
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9
Salt the water and add the macaroni.
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10
Cook according to package instructions for al dente, about 8 minutes.
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11
Then remove from heat and drain pasta.
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12
Set aside.
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13
Preheat oven to 425 F.
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14
Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
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15
Saute the garlic and onions until softened, about 5 minutes.
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16
Add the (drained) baby artichoke hearts and season with salt and pepper.
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17
Cook for a few minutes more, until artichokes are also softened.
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18
Turn the heat to low.
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19
Puree the vegetables using an immersion hand blender (or pour into a food processor, puree, and then pour back into the saucepan).
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20
Add the Neufchatel, milk and nutmeg.
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21
Stir to combine.
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22
Turn off the heat.
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23
Add the Monterey Jack cheese and 1/3 cup of the Parmesan.
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24
Stir until all the cheese has melted into the artichoke mixture.
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25
Season with salt and pepper to taste.
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26
Stir in the cooked macaroni.
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27
Pour into a large casserole dish (I used a large oval baking dish).
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28
In a bowl, combine the Panko crumbs, 2 tablespoons Parmesan and 1 teaspoon olive oil.
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29
Sprinkle the breadcrumb mixture over the artichoke macaroni.
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30
Bake for about 15 minutes, or until breadcrumbs turn golden and crisp.
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31
Serve.
