Instructions: In a deep skillet,heat the oil,onion,garlic,carrot and celery over low heat. Cover and cook,stirring occasionally until vegetables are soft but not browned,about 8 minutes. Add the artichokes and the broth to the skillet.Season with the oregano and salt and pepper. Cook until artichokes are tender 10 to 20 minutes. While the artichokes are cooking,cook the shells until al dente.Drain well and add to the sauce mixture.

Heat,stirring to combine,adding more broth if needed to keep pasta moistened. Serve with parmesan cheese on the side.

NOTES :
* 8 to 10 small artichokes,trimmed,choked and cut in half lengthwise may be substituted for frozen. If using fresh

artichokes place in acidulated water and drain well before

continuing.

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