Artichokes and Shells Recipe

Name: Artichokes and Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces small shell pasta, uncooked; 1 (14 ounce) can water-packed artichoke hearts, quartered; 1 cup tomatoes, chopped; ½ cup black olives or ½ cup kalamata olive, sliced; ½ cup bell pepper, diced (I used red but use whatever's on hand); ⅓ cup onion, chopped; ¼ cup white wine; 1 pepperoncini pepper, chopped and seeded; 2 tablespoons olive oil, divided; 2 teaspoons garlic, minced; ¼ cup fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 2 tablespoons fresh oregano, chopped; 2 tablespoons feta cheese, to taste; salt, to taste; fresh ground black pepper, to taste

Servings: persons

4 ounces small shell pasta, uncooked
1 (14 ounce) can water-packed artichoke hearts, quartered
1 cup tomatoes, chopped
½ cup black olives or ½ cup kalamata olive, sliced
½ cup bell pepper, diced (I used red but use whatever's on hand)
⅓ cup onion, chopped
¼ cup white wine
1 pepperoncini pepper, chopped and seeded
2 tablespoons olive oil, divided
2 teaspoons garlic, minced
¼ cup fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons feta cheese, to taste
salt, to taste
fresh ground black pepper, to taste

1
Cook pasta according to package instructions; drain and set aside.
2
While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute.
3
Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
4
Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
5
Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
6
Top with feta cheese and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces small shell pasta, uncooked, 1 (14 ounce) can water-packed artichoke hearts, quartered, 1 cup tomatoes, chopped, ½ cup black olives or ½ cup kalamata olive, sliced, and more.

Yes, Artichokes and Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichokes and Shells

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