List of ingredients:

10 ounces of frozen artichokes, defrosted.
8 ounces of fresh spinach, washed.
1 lb of Penne pasta, cooked.
1 small onion, thinly sliced.
2 cloves garlic, minced.
3/4 teaspoon of oregano.
Salt and freshly-ground black pepper, to taste.
½ cup of dry white wine.
3 tablespoons of lemon juice.
3/4 cup of fat-free ricotta cheese.
1 tablespoon of lemon zest, grated.

Cooking method:

Slice about two-thirds of artichokes into small wedges; chop the remainder into paste. Set aside.

Start cooking the pasta.

While the pasta is cooking, sauté the onion and garlic in water until soft.

Add the oregano, salt and black pepper.

Reduce heat to low and stir in the white wine, lemon juice, spinach leaves and reserved artichokes.

Simmer, stirring, until spinach is wilted and all is heated through (2 minutes or so).

Stir in the ricotta.

Drain the pasta and add to the sauce.

Remove from heat.

Add the grated lemon zest just before serving.

Source: Artichoke Recipes.