Penne Rigate Pasta With Baby Artichokes

Trim the stems and remove the bruised outer leaves from the baby artichokes.

In a medium-size saucepan of boiling salted water, blanch the artichokes over medium heat just until tender, about 6 minutes. Cut the artichokes in half lengthwise. Set aside.

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 12 minutes. Drain in a colander, transfer to a warm bowl, toss with 1 tablespoon olive oil and set aside.

In a 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium-low heat. Add the artichokes and garlic, and saute until lightly golden, about 3 minutes. Add the chicken or vegetable stock, oregano, lemon zest, scallions and spinach, and cook for 3 minutes.

Transfer the skillet mixture into the bowl of warm pasta, add salt, pepper and Asiago, toss until mixed and serve.