Artichokes with chicken and lemon ricotta [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 151) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of ricotta and lemon zest for whipped lemon ricotta.

  • brittney_oll7ws on March 05, 2026

    This was delicious! I even forgot to add the ricotta on top and it was fantastic. I did make the chicken as a panko fried breast though and I much prefer it that way.

  • SheilaS on November 11, 2025

    This was excellent. I made a half recipe which yielded 2 ample servings. I used leftover roast chicken, frozen artichoke hearts and a lemon flavored pasta. The use of chicken broth in the sauce was very effective. I will most likely repeat this as a veg version with mushrooms instead of chicken and maybe adding red bell peppers.

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