Orecchiette with Sautéed Artichoke Hearts, Broccoli, and Sun-Dried Tomatoes

By Corky, Lori, Dana and Tracy Pollan | October 29, 2015
Orecchiette is Italian for “little ears” and we have been making these little ears with broccoli and artichoke hearts for family get-togethers for so many years. We love how there is almost an equal ratio of green to pasta in this dish. The sun-dried tomatoes add a delightful sweet tanginess, and the red pepper flakes, a hint of spice. We tend to double the recipe because this simple yet satisfying dish holds up beautifully as leftovers.


  • Kosher salt
  • 1/3 cup extra virgin olive oil
  • 5 cloves garlic, cut in thin slices
  • One 9-ounce box frozen artichoke hearts, thawed and sliced in half lengthwise
  • 1/8 teaspoon crushed red pepper flakes, or to taste
  • 1⁄4 cup julienned sun-dried tomatoes in oil, drained
  • 3 tablespoons finely chopped Italian (flat-leaf) parsley
  • 5 cups 1-inch broccoli florets
  • 1 pound orecchiette pasta
  • 1⁄4 cup dry white wine
  • 1⁄2 cup low-sodium vegetable broth
  • 1/3 cup freshly grated Parmesan cheese
  • Freshly ground black pepper


Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the garlic and stir for 30 seconds. Add the artichoke hearts and sauté until they begin to turn golden brown, about 5 minutes. Add the red pepper flakes, sun-dried tomatoes, and 2 tablespoons of the parsley and cook for an additional 3 minutes.

Remove from the heat and set aside.

Fill a large mixing bowl with water and ice and set aside.

Add the broccoli to the boiling water and blanch until the color brightens, 1 to 2 minutes. Using a slotted spoon, transfer the broccoli to the ice water to shock, leaving the pot of water boiling for the pasta. Once the broccoli has cooled, drain it in a colander.

Add the pasta to the boiling water and cook until al dente, about 1 minute less than the directions on the package. Reserve 1⁄4 cup of the pasta water and drain the pasta in a colander.

Return the skillet with the artichokes to medium-high heat, add the white wine and vegetable broth, and cook until it is hot, 2 to 3 minutes. Add the broccoli and cook, stirring, for an additional 3 to 4 minutes.

Fold in the pasta, adding some of the reserved pasta water if the sauce seems dry, and toss until well combined. Stir in the Parmesan cheese and season with 1 teaspoon of salt and pepper to taste. Transfer the pasta to a serving bowl and sprinkle with the remaining 1 tablespoon of parsley. Serve hot.

4 to 6 servings​

Excerpted from The Pollan Family Table by Corky, Lori, Dana and Tracy Pollan. Published by Scribner, 2014.

  • orichette with artichoke