Quite a few years ago I was working with Boston chef Jody Adams on a book. Actually, I didn’t get to spend nearly enough time working on the book before things changed, and I ended up working for a cool but now defunct Web site project. So when the book finally came out, it was kind of a surprise to me, from the cover design to the recipes. It’s the kind of book that makes me think, yummm, that’s a great idea, but I would never do that at home. This recipe was inspired by one in Jody’s book, but I had to improvise, a lot. Actually, now that I think about it, I have to give half the credit to another book I worked on with Andy Schloss. (Hey, Andy.)
Jody’s recipe called for cooking artichokes from scratch to use in a pasta dish. Home cooks don’t do that sort of thing. Andy’s book recommends keeping marinated artichokes on hand all the time, which I try to do. So the recipe I made the other day had scallions, capers, olives, shrimp, and some of those yummy jarred artichokes. The other kicker is the feta cheese. You toss the feta in at the end, and while it doesn’t melt, it does break down a bit and coat the pasta.
Top it with a little chopped basil, and that’s about it. It’s a great summer pasta dish, although you could make it just about any time of year with those marinated artichokes in your cupboard.