Artichoke D'agnese's Recipe

Prepare artichokes

If using fresh artichokes, trim, remove choke and steam hearts until tender (about 25–30 minutes). If using jarred or frozen, drain and pat dry. Chop hearts coarsely and place in a bowl.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 2 tablespoons minced garlic and sauté 30–45 seconds until fragrant (do not brown). Remove from heat and let cool slightly.

In a large bowl combine chopped artichoke hearts, ricotta, 1/2 cup grated Parmesan, shredded mozzarella, egg, lemon zest, chopped parsley, cooled garlic, 1 teaspoon salt, 1 teaspoon black pepper and red pepper flakes (if using). Mix thoroughly until creamy and homogeneous. Taste and adjust seasoning.

Cover and refrigerate while you prepare sauce and pasta to let flavors meld, at least 15 minutes.

Melt 3 tablespoons butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent.

Stir in 1 teaspoon minced garlic and cook 30 seconds. Sprinkle in 3 tablespoons flour and cook, stirring, 1–2 minutes to make a blond roux (do not brown).

Gradually whisk in 2 cups milk, bringing mixture to a gentle simmer. Whisk continuously to avoid lumps and cook until sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Stir in 1 cup tomato passata, 1/8 tsp freshly grated nutmeg, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer 2–3 minutes to combine. Remove from heat and taste; adjust salt/pepper. Keep warm.

Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish (or equivalent).

If using dried jumbo shells, cook them in salted boiling water until just al dente according to package directions. Drain and toss with 2 tablespoons melted butter and 1 tablespoon olive oil to prevent sticking.

Fill each shell with about 2 tablespoons of the artichoke filling (adjust so all filling is used). Place filled shells seam-side up in a single layer in the prepared baking dish.

Pour the warm tomato-bechamel sauce evenly over the filled shells, coating them but leaving a little cheese visible on top. Sprinkle the remaining 1/2 cup grated Parmesan and the shredded mozzarella (if any left) over the top. If using panko, toss panko with a little melted butter and sprinkle over for a crunchy topping.

Cover the dish with foil and bake 20 minutes. Remove foil and bake an additional 8–12 minutes until sauce bubbles and top is golden. For a deeper golden crust, place under the broiler 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves and an extra sprinkle of chopped parsley and a drizzle of olive oil if desired. Serve warm.