1 lb. dried pasta
Extra virgin olive oil
2 large cloves garlic
1 bunch chard
Baby artichokes, cooked, marinated in extra virgin olive oil
1 Meyer lemon
1/4 cup white wine
Fill a large pot with water and bring to boil.
Add a Tablespoon or two of the olive oil from the marinated artichokes to a pan and place over medium-low heat. Peel and slice the garlic cloves and add them to the pan, cooking them slowly in the oil. Wash the zucchini, chard, and Meyer lemon and cut into pieces. Slice the baby artichokes into pieces, do not use any parts that are tough.
Salt the pasta water well and add the pasta. Stir occasionally and cook until al dente.
While the pasta is cooking, add the zucchini to the pan with the garlic. Turn to medium heat and sauté for about Four minutes. Add the chard, Meyer lemon, artichokes, and 1/4 cup of white wine. Stir and cover pan for two minutes, then remove lid and continue to cook.
Drain the pasta when it is al dente, and add it to the pan with the vegetables. Add salt and pepper to taste. Stir in some parmesan and then use more to garnish. Drizzle a small spoonful of the oil from the marinated artichokes over the top of each bowl.