Asparagus and Artichoke Heart Pasta - Christina Cooks

Ingredients

• 4-6 small artichokes
• extra virgin olive oil
• 1-2 cloves fresh garlic, thinly sliced
• generous pinch red pepper flakes
• 2-3 shallots, finely minced
• sea salt
• grated zest of 1 lemon
• ½ cup white wine
• 6-8 stems asparagus, ends snapped, cut into 1-inch pieces
• 8 ounces orecchiette
• ½ red bell pepper, roasted over an open flame, peeled seeded, sliced into ribbons