Ingredients

2 large Artichokes

Method

Break off and discard the stems of 2 large artichokes. Bend the outer leaves until they snap off close to the base and remove several more layers of leaves in the same manner. Trim the bases and sides, cut through each artichoke 1 1/2 inches above the base, and rub the cut surfaces with 1/2 lemon. Cut each bottom into 16 wedges and remove any attached choke, dropping the bottoms as they are cut into a bowl of cold water acidulated with the juice of 1/2 lemon.

In a large stainless steel or enameled skillet cook 2 garlic cloves, minced, in 2 tablespoons olive oil and 1 tablespoon unsalted butter over moderately low heat, stirring, for 1 minute, add the artichokes, drained and patted dry, and 2 tablespoons lemon juice, and cook the mixture, covered for 7 minutes or until the artichokes are just tender. Add 1 cup ricotta, 1/2 cup each of milk and heavy cream, and salt and pepper to taste and cook the sauce over moderately low heat, stirring, until heated through.

In a heated serving bowl, toss 1 pound linguine with the sauce, 1/2 cup freshly grated Parmesan, and 2 tablespoons snipped fresh dill, or to taste. Serves 4